Caribbean Lentil & Veggie Pie

Name: Caribbean Lentil & Veggie Pie with Potato Topping
Total time: 45 min
Yield: 2
Cuisine: Caribbean
Ingredients: olive oil; 2 potato; 1 stalk celery; 2 clove garlic; 1 carrot; 1 tin lentils; 20 g plant-based butter (for the sauce); 2 tbs plant-based milk; 1 packet tomato paste; ⅓ cup water; 1 tin coconut milk; ½ sachet vegetable stock powder; 1 bag baby spinach leaves; 1 bag coriander; 1 sachet mild Caribbean jerk seasoning

with Potato Topping

4.5(1.2K)

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Calories

:

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Protein

:

17.2g protein

Preparation Time

:

45 minutes

Difficulty

:

Easy

Not Suitable for Coeliacs

Naturally Gluten-Free

Calorie Smart

Plant Based

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.* *Farmers across Australia are still experiencing the impacts of the recent heavy rains. This is affecting our supply of fresh veggies and as such, you may notice some changes to your ingredients. Don’t worry, your recipe will be just as delicious!*

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

2

potato

1 stalk

celery

2 clove

garlic

1

carrot

1 tin

lentils

1 packet

tomato paste

1 tin

coconut milk

½ sachet

vegetable stock powder

1 bag

baby spinach leaves

1 bag

coriander

1 sachet

mild Caribbean jerk seasoning

Not included in your delivery

olive oil

20 g

plant-based butter (for the sauce)

2 tbs

plant-based milk

⅓ cup

water

Nutritional Values

Energy (kJ)2406 kJ

Fat27.7 g

of which saturates15.3 g

Carbohydrate58.7 g

of which sugars16.6 g

Protein17.2 g

Sodium1333 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Medium Pan

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

PDF

1

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

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

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

• While potato is cooking, heat a drizzle of olive oil in a large frying pan over medium-high heat. • Cook celery and carrot, stirring, until softened, 4-5 minutes. • Add garlic, mild Caribbean jerk seasoning and tomato paste. Cook until fragrant, 2 minutes. • Add drained lentils, the water, coconut milk and vegetable stock powder (see ingredients). Stir to combine. Simmer until thickened, 2-3 minutes. Stir through baby spinach leaves until wilted, 1 minute. Season with salt and pepper, then remove from heat.

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!