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Moroccan Beef, Lentil & Veggie Pie
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Moroccan Beef, Lentil & Veggie Pie

Moroccan Beef, Lentil & Veggie Pie

with Garlic Mash Topping & Flaked Almonds

This one is in a league of its own. We've taken your favourite parts of a stir-fry, beef mince and hearty lentils, then whipped it all up just like a shepherd's pie. All that is left, is for you to try this tasty concoction!

Quick Prep

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 Time30 minutes


Serving amount

2 clove


1 bag

chopped potato



1 bag

Trimmed Green Beans

1 bag

soffritto mix

1 packet

tomato paste

1 sachet

chermoula spice blend

1 packet

coconut milk

1 sachet

vegetable stock powder

1 packet

flaked almonds

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

1 packet

beef mince

1 packet


Not included in your delivery

olive oil

30 g

plant-based butter (for the sauce)

2 tbs

plant-based milk

¼ cup



Nutritional Values

Energy (kJ)3853 kJ
Fat42.8 g
of which saturates23 g
Carbohydrate67.4 g
of which sugars16.4 g
Protein58.2 g
Sodium1743 mg
The average adult daily energy intake is 8700 kJ


Large Pan
Large Non-Stick Pan
Baking Dish



• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. Peel garlic cloves. • Cook chopped potato and garlic in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to saucepan. • Add the plant-based butter and plant-based milk. Season generously with salt. Mash until smooth. Cover to keep warm.


• While potato is boiling, preheat grill to high. Slice zucchini into thin half-moons. Drain and rinse half the lentils. • Heat a large frying pan over high heat. Cook beef mince, breaking up with spoon, until browned, 3-4 minutes. • Add zucchini, trimmed green beans and soffritto mix and cook, until tender, 4-5 minutes. • Reduce heat to medium then add tomato paste, chermoula spice blend and lentils. Cook until fragrant, 1-2 minutes.


• To lentils, stir in coconut milk, the water, vegetable stock powder and a pinch of the brown sugar. Simmer, until slightly thickened, 2-3 minutes. Season to taste. • Transfer filling to a baking dish and evenly spread garlic mash potato over the top with a drizzle of olive oil. • Grill until lightly golden, 8-10 minutes.

TIP: Drizzling with olive oil helps the topping to crisp and brown!


• Divide Moroccan beef, lentil & veggie pie between plates. • Top with flaked almonds to serve. Enjoy!