Moroccan Lentil Veggie Pie

Name: Moroccan Lentil Veggie Pie with Garlic Mash Topping & Flaked Almonds
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 2 clove garlic; 1 bag chopped potato; 30 g plant-based butter (for the sauce); 2 tbs plant-based milk; 1 zucchini; 1 bag Trimmed Green Beans; 1 bag soffritto mix; 1 packet tomato paste; 1 sachet chermoula spice blend; 1 packet coconut milk; ¼ cup water; 1 sachet vegetable stock powder; 1 packet flaked almonds; 1 packet lentils

with Garlic Mash Topping & Flaked Almonds

Get up to $200 off!

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!

Tags:

Plant Based

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 Time30 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 bag

chopped potato

zucchini

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

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

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

Utensils

•Large Pan

•Large Non-Stick Pan

•Baking Dish

Cooking Steps

• 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!