Caribbean Lentil & Veggie Pie
with Potato 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
2
Potato
1
Leek
2 clove
Garlic
1
Carrot
1 packet
Lentils
20 g
plant-based butter (for the sauce)
1 sachet
Mild Caribbean Jerk Seasoning
1 packet
tomato paste
1 sachet
vegetable stock powder
1 packet
coconut milk
1 packet
baby leaves
1 packet
coriander
Not included in your delivery
olive oil
40 g
plant-based butter
2 tbs
plant-based milk
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 carrot. Drain and rinse lentils.
• Cook potato in the boiling water, over high heat, until easily pierced with a fork, 10-15 minutes. Drain and return to the saucepan. • Add the plant-based butter (for the mash), plant-based milk and a generous pinch of salt, then mash until smooth. Cover to keep warm.
• Meanwhile, heat a large frying pan over medium-high heat with a drizzle of olive oil. 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, vegetable stock powder and coconut milk and simmer until thickened, 2-3 minutes. Season with pepper. • Stir through baby 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 coconut lentil and veggie pie with potato mash topping between plates. • Tear over coriander to serve. Enjoy!