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Caribbean Coconut Black Bean & Veggie Pie
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Caribbean Coconut Black Bean & Veggie Pie

Caribbean Coconut Black Bean & Veggie Pie

with Mash Topping

And now for something completely different, meet our game-changing plant-based pie! A coconutty, Caribbean-spiced bean filling meets a golden potato topping for a dish that's equally wholesome and delish.

Unfortunately, this week's lentils were in short supply, so we've replaced them with black beans. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!

Tags:
Climate Superstar
Plant Based
Allergens:
Soy

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
DifficultyEasy

Ingredients

Serving amount

2

potato

1

leek

2 clove

garlic

1

carrot

1 tin

black beans

(Contains Soy; )

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 bag

baby spinach leaves

1 bag

coriander

Not included in your delivery

olive oil

40 g

plant-based butter (for the mash)

2 tbs

plant-based milk

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Nutrition Values

Energy (kJ)2775 kJ
Fat46.5 g
of which saturates31.8 g
Carbohydrate68.8 g
of which sugars23.9 g
Protein18.1 g
Sodium1685 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 black beans.

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), the 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 black beans, vegetable stock powder and coconut milk and simmer until thickened, 2-3 minutes. Season with pepper. • Stir through baby spinach leaves until wilted, 1-2 minutes.

4
4

• Preheat grill to high. • Transfer bean 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 black bean and veggie pie with mash topping between plates. • Tear over coriander to serve. Enjoy!