Moroccan Beef & Lentil Veggie Pie

Name: Moroccan Beef & Lentil Veggie Pie with Garlic Mash Topping & Flaked Almonds
Total time: 40 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 3 potato; 30 g plant-based butter; 1 packet garlic paste; 2 tbs plant-based milk; 1 zucchini; 1 packet green beans; 1 packet lentils; 1 packet soffritto mix; 1 packet tomato paste; 1 sachet chermoula spice blend; 1 packet coconut milk; ¼ cup water; ¼ tsp salt; 1 packet Flaked Almonds; 1 packet Beef Mince

with Garlic Mash Topping & Flaked Almonds

Get up to $200 off!

This one is in a league of its own. We've taken your favourite parts of a stir-fry, 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!

Allergens:

Almond

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 Time25 minutes

DifficultyEasy

Ingredients

Serving amount

potato

1 packet

garlic paste

zucchini

1 packet

green beans

1 packet

lentils

1 packet

soffritto mix

1 packet

tomato paste

1 sachet

chermoula spice blend

(May be present: Soy.)

1 packet

coconut milk

1 packet

Flaked Almonds

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

1 packet

Beef Mince

Not included in your delivery

olive oil

30 g

plant-based butter

2 tbs

plant-based milk

¼ cup

water

¼ tsp

salt

Nutritional Values

Energy (kJ)4029 kJ

Calories963 kcal

Fat44.4 g

of which saturates23.9 g

Carbohydrate72.9 g

of which sugars20.1 g

Dietary Fibre23.5 g

Protein59.9 g

Sodium1809 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. • Return saucepan to medium-high heat with the plant-based butter and a drizzle of olive oil. Cook garlic paste until fragrant, 1 minute. • Remove from heat then return potato and add the plant-based milk. Season generously with salt. Mash until smooth. Cover to keep warm.

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

• While potato is boiling, preheat grill to high. • Slice zucchini into thin half-moons. • Trim and roughly chop green beans. • Drain and rinse half the lentils.

• In a large frying pan, heat a drizzle of olive oil over high heat. • Cook beef mince, zucchini, green beans and soffritto mix, until tender, 4-5 minutes. • Reduce heat to medium then add tomato paste, chermoula spice blend and half the lentils. Cook until fragrant, 1-2 minutes.

• To lentils, stir in coconut milk, the water, salt 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!