Lentil Shepherd's Pie & Garlicky Greens

Name: Lentil Shepherd's Pie & Garlicky Greens with Parmesan Mash Topping
Total time: 40 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 2 potato; 2 tbs milk; 25 g butter; 1 brown onion; 1 carrot; 1 packet thyme; 1 packet lentils; 1 packet tomato paste; 1 packet garlic paste; 1 packet vegetable stock pot; ⅓ cup water; 1 packet Parmesan Cheese; 1 packet Green Beans; 1 bunch Baby Broccoli

with Parmesan Mash Topping

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A vegetarian dinner that’s comfort food at its best? Sign us up! This herby, tomato lentil base gets a golden potato topping and piles of melted, oozy cheese for a hearty bake that will warm you up from the inside out.

Tags:

Veggie

•Climate Superstar

•Over 30g protein

Allergens:

Milk

The quantities provided above are averages only.

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 Time30 minutes

DifficultyEasy

Ingredients

Serving amount

potato

brown onion

carrot

1 packet

thyme

1 packet

lentils

1 packet

tomato paste

1 packet

garlic paste

1 packet

vegetable stock pot

1 packet

Parmesan Cheese

(Contains: Milk;)

1 packet

Green Beans

1 bunch

Baby Broccoli

Not included in your delivery

olive oil

2 tbs

milk

(Contains: Milk;)

25 g

butter

(Contains: Milk;)

⅓ cup

water

Nutritional Values

Energy (kJ)2934 kJ

Calories701 kcal

Fat32.9 g

of which saturates17.7 g

Carbohydrate64.4 g

of which sugars22.6 g

Dietary Fibre23.3 g

Protein31.8 g

Sodium1207 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Pan

•Large Frying Pan

•Baking Dish

Cooking Steps

PDF

• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the milk and butter to the potato and season with salt. Mash until smooth. Cover to keep warm.

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

• Meanwhile, finely chop brown onion. • Grate carrot. • Pick thyme leaves. • Drain and rinse lentils.

• Preheat grill to high. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook onion and carrot, stirring, until softened, 4-5 minutes. • Add thyme, tomato paste and half the garlic paste and cook until fragrant, 1 minute. • Add lentils, vegetable stock pot and the water and simmer until thickened, 2-3 minutes.

• Transfer lentil filling to a baking dish. Top with potato mash, spreading it out evenly. Sprinkle over Parmesan cheese. • Grill pie, until just golden, 8-10 minutes.

TIP: Grills cook fast, so keep an eye on the pie!

• Meanwhile, trim green beans and baby broccoli. • Wipe out frying pan, then return to medium-high heat with a drizzle of olive oil. • Cook green beans and baby broccoli, tossing, until tender, 4-5 minutes. • Add remaining garlic paste and cook until fragrant, 1 minute. Season with salt and pepper.