Caribbean Lentil & Veggie Pie
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Caribbean Lentil & Veggie Pie

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 recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!

Tags:
Plant Based
Climate Superstar

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

Total Time45 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2

potato

1

leek

2 clove

garlic

1

carrot

1 tin

lentils

1 box

Coconut Cream

1 packet

tomato paste

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 bag

herbs

1 sachet

Mild Caribbean Jerk Seasoning

Not included in your delivery

olive oil

40 g

plant-based butter (for the mash)

20 g

plant-based butter (for the sauce)

⅓ cup

water

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Nutrition Values

Energy (kJ)3636 kJ
Fat55.9 g
of which saturates40.9 g
Carbohydrate69.5 g
of which sugars24.8 g
Protein18.4 g
Sodium1682 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pan
Large Non-Stick Pan
Baking Dish

Instructions

1
1

• Bring a medium saucepan of salted water to the boil. • Peel potato, then cut into large chunks. Thinly slice leek. Finely chop garlic. Grate the carrot. Drain and rinse lentils.

2
2

• 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 a generous pinch of salt, then mash until smooth. • Stir through 1/2 the coconut cream. Cover to keep warm.

3
3

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook leek 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 powder and remaining coconut cream and simmer until thickened, 2-3 minutes. Season with pepper to taste. • Stir through baby spinach leaves until wilted, 1-2 minutes.

4
4

• 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.

5
5

• Grill pie until lightly browned, 10-15 minutes.

6
6

• Roughly chop herbs. • Divide Caribbean lentil and veggie pie with creamy coconut mash topping between plates. • Garnish with herbs to serve. Enjoy!