Caribbean Lentil & Veggie Pie
with Creamy Coconut Mash Topping
And now for something completely different, meet our game-changing plant-based pie! A coconutty, Caribbean-spiced lentil filling meets a golden potato topping for a dish that's equally wholesome and delish.
The current labour shortages have impacted availability of ingredients across the entire food supply chain. As such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
Ingredients
2
potato
1
capsicum
1
carrot
1 tin
lentils
1 box
Coconut Cream
1 packet
tomato paste
1 sachet
vegetable stock pot
1 bag
salad leaves
1 bag
herbs
2 clove
garlic
1 sachet
Mild Caribbean Jerk Seasoning
Not included in your delivery
1
olive oil
¼ tsp
salt
40 g
plant-based butter (for the mash)
20 g
plant-based butter (for the sauce)
⅓ cup
water
Nutrition Values
Utensils
Instructions
Bring a medium saucepan of salted water to the boil. Peel potato, then cut into large chunks. Cut capsicum into small chunks. Finely chop garlic. Grate the carrot. Drain and rinse lentils.
Cook potato in the boiling water until easily pierced with a fork, 10-15 minutes. Drain and return to the saucepan. Add plant-based butter (for the mash) and the salt, then mash until smooth. Stir through 1/2 the coconut cream. Cover to keep warm.
In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook capsicum and carrot until softened, 4-5 minutes. Add plant-based butter (for the sauce), garlic, mild Caribbean jerk seasoning and tomato paste and cook until fragrant, 2 minutes. Add lentils, the water, vegetable stock pot and remaining coconut cream and simmer until thickened, 2-3 minutes. Season to with pepper to taste. Stir through salad leaves until wilted, 1-2 minutes.
Preheat grill to high. Transfer lentil filling to a baking dish, then top with potato mash. Run a fork over mash to create an uneven surface.
Grill pie until lightly browned, 10-15 minutes.
Roughly chop herbs. Divide Caribbean lentil pie with creamy coconut mash topping between plates. Garnish with herbs to serve.