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
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
3
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
coriander
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
Nutrition Values
Utensils
Instructions
• 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.
• 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.
• Meanwhile, 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.
• 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.
• Divide Caribbean lentil pie with creamy coconut mash topping between plates. • Tear over coriander to serve. Enjoy!