Hearty Chicken, 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.
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
½
Onion
2 clove
garlic
1 packet
button mushrooms
1
carrot
1 packet
lentils
1 sachet
chermoula spice blend
1 packet
tomato paste
1 sachet
vegetable stock powder
1 tsp
brown sugar
(May be present Gluten, Milk, Peanut, Sesame, Soy, Almond, Cashew, Pistachio, Walnut. )
1 packet
baby leaves
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
1 packet
chicken breast
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
10 g
butter (for the mash)
(Contains Milk; )
1 cup
water
20 g
butter
(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. Cut onion (see ingredients) into wedges. • Place cauliflower and onion 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 large chunks. • Cook potato in the boiling water, over high heat, 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, finely chop garlic. Grate carrot. Thinly slice button mushrooms. Drain and rinse lentils. • Cut chicken into 2cm chunks.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken, until browned and cooked through, 5-6 minutes. Transfer to a bowl and set aside. • Return pan to medium-high heat with a drizzle of olive oil. Cook mushrooms until browned and softened, 4-6 minutes. Add carrot and until softened, 5-6 minutes. • SPICY! This is a mild spice blend, but use less if you're sensitive to heat. Add chermoula spice blend, garlic, lentils and tomato paste and cook until fragrant, 1 minute. • Add vegetable stock powder, the brown sugar and water and cook until slightly thickened, 2-3 minutes. • Add cooked chicken, baby leaves and butter (for the filling) and gently stir through until wilted.
TIP: Chicken is cooked through when it's no longer pink inside.
• Transfer lentil filling to the baking dish with the cauliflower and onion, and stir to combine. Top with potato mash and spread evenly. • Sprinkle over shredded Cheddar cheese. • Bake pie until lightly golden, 8-10 minutes.
• Divide chicken, lentil and cauliflower pie with cheesy mash top between bowls. Enjoy!