Caribbean Lentil & Veggie Loaded Pie
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Caribbean Lentil & Veggie Loaded Pie

Caribbean Lentil & Veggie Loaded Pie

with Potato Topping & Coriander

And now for something completely different, meet our game-changing plant-based pie! A coconutty, Caribbean-spiced lentil filling meets a golden potato topping for a dish that's equally wholesome and delish.

This recipe is under 650kcal per serving.

Tags:
Plant Based
Under 650kcal
Climate Superstar

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

capsicum

1

carrot

2 clove

garlic

1 packet

lentils

1 sachet

mild Caribbean jerk seasoning

1 packet

tomato paste

1 bag

baby spinach leaves

1 packet

coconut milk

½ sachet

vegetable stock powder

1 bag

coriander

Not included in your delivery

olive oil

20 g

plant-based butter

2 tbs

plant-based milk

⅓ cup

water

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Nutritional Values

Energy (kJ)2445 kJ
Fat28.5 g
of which saturates17.1 g
Carbohydrate52.1 g
of which sugars17.8 g
Protein24.9 g
Sodium1261 mg
The average adult daily energy intake is 8700 kJ

Utensils

Medium Saucepan
Large Frying Pan
Baking Dish

Instructions

1
1

• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Cut capsicum into bite-sized chunks. • Grate carrot. • Finely chop garlic. • Drain and rinse lentils.

TIP: Save time and get more fibre by leaving the potato unpeeled!

2
2

• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to pan. • Add the plant-based butter and plant-based milk. Season generously with salt. Mash until smooth.

3
3

• While potato is cooking, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook capsicum and carrot, stirring, until softened, 4-5 minutes. • Add garlic, mild Caribbean jerk seasoning and tomato paste. Cook until fragrant, 2 minutes. • Stir in drained lentils, baby spinach leaves, the water, coconut milk and vegetable stock powder (see ingredients). Simmer until thickened, 2-3 minutes. Season with salt and pepper, then remove from heat.

4
4

• Preheat grill to high. • Transfer lentil mixture to a baking dish. • Top with the mash, running through it with a fork to create an uneven surface. Drizzle with olive oil.

TIP: The oil will help the top brown under the grill!

5
5

• Grill pie, until lightly browned, 8-10 minutes.

TIP: Grills cook fast, so keep an eye on the pie!

6
6

• Divide Caribbean lentil and veggie pie between plates. • Tear over coriander to serve. Enjoy!