HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCaribbean Lentil & Veggie Pie
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.

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!

Tags:Not Suitable for CoeliacsNaturally Gluten-FreeUnder 650kcalPlant Based

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
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 stalk


2 clove




1 tin


1 packet

tomato paste

1 tin

coconut milk

½ sachet

vegetable stock powder

1 bag

baby spinach leaves

1 bag


1 sachet

mild Caribbean jerk seasoning


Not included in your delivery

olive oil

20 g

plant-based butter

2 tbs

plant-based milk

⅓ cup


Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
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
Utensilsarrow down iconarrow down icon
Medium Pan
Large Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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• 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!


• 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.


• 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.


• 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!


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


• Roughly chop coriander. • Divide Caribbean lentil and veggie pie between plates. • Sprinkle with coriander to serve. Enjoy!