Indian Lentil, Beef & Veggie Curry Pie
with Potato Mash & Mustard Seed Topping
This one is in a league of its own. we've taken your favourite parts of a curry, with beef, hearty lentils and whipped it all up just like a shepherd's pie. All that is left, is for you to try this tasty concoction!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 sachet
Vegetable Stock Pot
2
Garlic
1 packet
Lentils
1
Leek
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
(Contains: Milk;)
250 g
Beef Mince
3
Potato
1 packet
Baby Spinach Leaves
1 sachet
Brown Mustard Seeds
(Contains: Gluten, Wheat;)
1 packet
Tomato Paste
1 packet
Coconut Milk
1
Carrot
Not included in your delivery
20 g
plant-based butter
1 tsp
brown sugar
2 tbs
water
2 tbs
plant-based milk
1 drizzle
olive oil
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. • Thinly slice leek. • Finely chop carrot. • Drain and rinse half the lentils.
• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and return potato to the saucepan. • Add the plant-based milk and a generous drizzle of olive oil. Season with salt and pepper, then mash until smooth. Cover to keep warm.
• Meanwhile, heat a large frying pan over high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium-high. Add leek and carrot until softened, 4-5 minutes. • Add plant-based butter, garlic paste, Mumbai spice blend, mild North Indian spice blend and tomato paste and cook until fragrant, 2 minutes. • Add lentils, vegetable stock powder, coconut milk, the water and brown sugar. Stir and simmer until thickened, 2-3 minutes. Season with pepper to taste. • Stir through baby spinach leaves until wilted, 1-2 minutes.
• Preheat grill to high. Transfer lentil filling to a baking dish, then top with potato mash. • Run a fork over mash to create an uneven surface.
• Grill pie until lightly browned, 10-15 minutes.
• Divide beef, lentil and veggie curry pie with mustard seed mash topping between plates. • Sprinkle with chilli flakes (if using) to serve. Enjoy!
