Indian-Style Lentil & Veggie Curry Pie
with Potato Mash & Chilli Flakes
- Milk
- May contain traces of allergens
This one is in a league of its own. We've taken your favourite parts of a curry, switched out the meat for 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! This recipe is under 650kcal per serving. We’ve replaced the brown mustard seeds in this recipe with chilli flakes due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
Ingredients
2
potato
1
leek
1
carrot
1 packet
lentils
1 packet
garlic paste
1 sachet
Mumbai spice blend
1 sachet
mild North Indian spice blend
(Contains: Milk)
1 packet
tomato paste
1 sachet
vegetable stock powder
1 packet
coconut milk
1 packet
baby spinach leaves
pinch
chilli flakes
Not included in your delivery
olive oil
2 tbs
plant-based milk
20 g
plant-based butter
2 tbs
water
1 tsp
brown sugar
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 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 medium-high heat with a drizzle of olive oil. Cook 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 Indian lentil and veggie curry pie with mash topping between plates. • Sprinkle with chilli flakes (if using) to serve. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many loved the tasty Indian spices and found the dish delicious, even without meat. Some felt the coconut milk was an unusual addition for a pie.
- Ease of prep: Several customers appreciated learning how to cook with lentils, finding it a great introduction to vegetarian cooking.
- Suggestions: Adding more potatoes for a thicker mash topping was a common recommendation. Some suggested including mushrooms or beef for extra texture.
- Portions: Customers reported generous servings, with the dish providing a satisfying and high-fibre meal.
