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Caribbean Lentil & Veggie Pie

Caribbean Lentil & Veggie Pie

with Potato Topping

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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.

The recent flooding on the East Coast of Australia has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:Plant BasedNot Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcal
Allergens:Sulphites

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 difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

2

potato

1

capsicum

2 clove

garlic

1

carrot

1

lentils

1 packet

tomato paste

1 tin

coconut milk

½ sachet

vegetable stock powder

1 bag

mixed leaves

1 bag

herbs

1 sachet

mild Caribbean jerk seasoning

(ContainsSulphites)

Not included in your delivery

olive oil

20 g

plant-based butter

2 tbs

plant-based milk

⅓ cup

water

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2488 kJ
Fat27.7 g
of which saturates15.2 g
Carbohydrate59.4 g
of which sugars15.5 g
Protein18.2 g
Sodium1480 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of salted water to the boil. Peel potato and cut into large chunks. Cut capsicum into bite-sized chunks. Finely chop garlic. Grate the carrot. 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 and 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 capsicum and carrot, stirring, until softened, 4-5 minutes. Add garlic, mild Caribbean jerk seasoning and tomato paste and cook until fragrant, 2 minutes. Add drained lentils, the water, coconut milk and vegetable stock powder (see ingredients). Simmer until thickened, 2-3 minutes. Stir through mixed leaves until wilted, 1 minute. Season with salt and pepper.

4

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

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

5

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

6

Roughly chop herbs. Divide Caribbean lentil and veggie pie between plates. Sprinkle with chopped herbs to serve.