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Moroccan Lentil Veggie Pie
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Moroccan Lentil Veggie Pie

Moroccan 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, 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!

Tags:
Plant Based
Climate Superstar
Allergens:
Almond

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
DifficultyEasy

Ingredients

Serving amount

3

potatoes

1 packet

garlic paste

1

zucchini

1 bag

green beans

1 packet

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

lentils

Not included in your delivery

olive oil

30 g

plant-based butter (for the sauce)

2 tbs

plant-based milk

¼ cup

water

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Nutritional Values

Energy (kJ)3047 kJ
Fat30.7 g
of which saturates17.4 g
Carbohydrate72.8 g
of which sugars20 g
Protein32.3 g
Sodium1734 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Pan
Large Non-Stick Pan
Baking Dish

Instructions

1
1

• 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.

2
2

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

3
3

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

4
4

• 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.

5
5

• 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!

6
6

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