Moroccan Lentil & Loaded Veggie Pie

Name: Moroccan Lentil & Loaded Veggie Pie with Garlic Mash Topping & Flaked Almonds
Total time: 40 min
Yield: 2
Cuisine: African
Ingredients: 3 Potato; 1 sachet Vegetable Stock Pot; 1 packet Garlic Paste; 1 packet Green Beans; 1 packet Flaked Almonds; 1 packet Lentils; 1 Zucchini; 1 packet Soffritto Mix; 1 sachet Chermoula Spice Blend; 1 packet Tomato Paste; 1 packet Coconut Milk; 1 drizzle olive oil; 30 g plant-based butter; 2 tbs plant-based milk; ¼ cup water

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!

Tags:

Plant Based

•Chef's Choice

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 sachet

Vegetable Stock Pot

1 packet

Garlic Paste

1 packet

Green Beans

1 packet

Flaked Almonds

1 packet

Lentils

Zucchini

1 packet

Soffritto Mix

1 sachet

Chermoula Spice Blend

1 packet

Tomato Paste

1 packet

Coconut Milk

Not included in your delivery

1 drizzle

olive oil

30 g

plant-based butter

2 tbs

plant-based milk

¼ cup

water

Nutritional Values

Calories751 kcal

Energy (kJ)3140 kJ

Fat35.9 g

of which saturates19 g

Carbohydrate70.2 g

of which sugars18.4 g

Dietary Fibre22 g

Protein29.8 g

Sodium1120 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Dish

•Large Pan

Cooking Steps

• 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, slice zucchini into thin half-moons. • Trim and roughly chop green beans. • Drain and rinse lentils.

• In a large frying pan, heat a drizzle of olive oil over 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 (see ingredients) and lentils. Cook until fragrant, 1-2 minutes.

• To lentils, stir in coconut milk, the water, vegetable stock and a pinch of brown sugar. Simmer, until slightly thickened, 2-3 minutes. Season to taste.

• Preheat grill to high. • 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 with mash topping between plates. • Top with flaked almonds to serve. Enjoy!