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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

Celebrate World Vegetarian Month and find your balance with our Meat-Free Marvels. 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!

Plant Based
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


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)2908 kJ
Fat30 g
of which saturates17.4 g
Carbohydrate67.4 g
of which sugars16.4 g
Protein30.6 g
Sodium1668 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 halfmoons. Drain and rinse lentils. • In a large frying pan, heat a drizzle of olive oil over high heat. • Cook zucchini, trimmed 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.


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