Caribbean Lentil & Veggie Pie
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Caribbean Lentil & Veggie Pie

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.

Tags:
Climate Superstar
Plant Based

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 Time30 minutes
DifficultyEasy

Ingredients

Serving amount

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

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Nutrition Values

Energy (kJ)3042 kJ
Calories727 kcal
Fat46.9 g
of which saturates32.1 g
Carbohydrate79.6 g
of which sugars29 g
Dietary Fibre17.6 g
Protein22.4 g
Sodium1776 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 Saucepan
Large Frying 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 carrot. Drain and rinse lentils.

2
2

• 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.

3
3

• 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.

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

• Divide Caribbean coconut lentil and veggie pie with mash topping between plates. • Tear over coriander to serve. Enjoy!