Indian-Style Beef, Lentil & Veggie Curry Pie
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Indian-Style Beef, Lentil & Veggie Curry Pie

Indian-Style Beef, Lentil & Veggie Curry Pie

with Potato Mash & Chilli Flakes

This one is in a league of its own. We've taken your favourite parts of a curry 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!

Allergens:
Milk

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 Time40 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

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

1 packet

beef mince

Not included in your delivery

olive oil

2 tbs

plant-based milk

20 g

plant-based butter

2 tbs

water

1 tsp

brown sugar

(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )

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Nutritional Values

Energy (kJ)3330 kJ
Calories796 kcal
Fat38.4 g
of which saturates22 g
Carbohydrate60.2 g
of which sugars21.5 g
Protein47.9 g
Sodium1683 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Medium Saucepan
•Baking Dish
•Large Frying Pan

Instructions

1
1

• 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 half the lentils.

2
2

• 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.

3
3

• Meanwhile, heat a large frying pan over high heat. Cook beef mince (no need for oil!), breaking up with a spoon, until just browned, 3-4 minutes. • Reduce heat to medium-high. Add 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.

4
4

• 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.

5
5

• Grill pie until lightly browned, 10-15 minutes.

6
6

• Divide Indian beef, lentil and veggie curry pie with mustard seed mash topping between plates. • Sprinkle with chilli flakes (if using) to serve. Enjoy!