Hearty Lentil & Cauliflower Pie
with Cheesy Mash Top
There’s been lentils in a soup, lentils in a bowl even lentils with rice and it’s all been so nice. Why not try lentils in a pie (that one rhymed too)! Season them in those aromatic chermoula flavours and stir through a tomato sauce with roasted veggies. Add a Cheddar mash topping to create the perfect pie for tonight’s dinner.
This recipe is under 650kcal per serving.
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!
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
1 portion
cauliflower
2
potato
1
Brown Onion
2 clove
garlic
1
carrot
1 tin
lentils
1 sachet
chermoula spice blend
½ tin
Crushed & Sieved Tomatoes
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
1 tbs
brown sugar
½ cup
water
20 g
butter (for the filling)
(Contains Milk; )
10 g
butter (for the mash)
(Contains Milk; )
Nutrition Values
Utensils
Instructions
• Preheat oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. • Cut cauliflower into small florets. • Place cauliflower in a baking dish. Drizzle generously with olive oil and toss to coat. Roast until tender, 20-25 minutes.
• While the cauliflower is roasting, peel potato and cut into bite-sized chunks. • Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the milk and butter (for the mash) to the potato and season generously. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Meanwhile, thinly slice onion. Finely chop garlic. Grate the carrot. Drain and rinse lentils.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot until softened, 5-6 minutes. • Add chermoula spice blend and garlic and cook until fragrant, 1 minute. • Add crushed & sieved tomatoes (see ingredients), the brown sugar, water, lentils and vegetable stock powder and cook until slightly thickened, 3-4 minutes. • Add baby spinach leaves and butter (for the filling) and gently stir through until the spinach is wilted.
• Transfer lentil filling to the baking dish with the cauliflower and stir to combine. Top with mashed potato and spread evenly. • Sprinkle over shredded Cheddar cheese. Bake until lightly golden, 8-10 minutes.
• Divide lentil and cauliflower pie with cheesy mash top between bowls. Enjoy!