Hearty Chicken, Lentil & Cauliflower Pie

Name: Hearty Chicken, Lentil & Cauliflower Pie with Cheesy Mash Top
Total time: 40 min
Yield: 2
Cuisine: African
Ingredients: olive oil; 1 carrot; 2 potatoes; 2 tbs milk; 1 Brown Onion; 2 clove garlic; 1 tin lentils; 1 tsp brown sugar; 1 sachet vegetable stock powder; 1 sachet chermoula spice blend; 1 cup water; 1 packet tomato paste; 1 packet chicken breast; 1 portion cauliflower; 1 bag cavolo nero kale; 10 g butter (for the mash); 20 g butter (for the filling); 1 packet Shredded Cheddar Cheese

with Cheesy Mash Top

Get up to $175 off

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 and chicken. Add a Cheddar mash topping to create the perfect pie for tonight’s dinner.

Allergens:

Milk

The quantities provided above are averages only.

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

Total40 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

carrot

potatoes

Brown Onion

2 clove

garlic

1 tin

lentils

1 sachet

vegetable stock powder

1 sachet

chermoula spice blend

1 packet

tomato paste

1 packet

chicken breast

1 portion

cauliflower

1 bag

cavolo nero kale

1 packet

Shredded Cheddar Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

2 tbs

milk

(Contains: Milk; )

1 tsp

brown sugar

1 cup

water

10 g

butter (for the mash)

(Contains: Milk; )

20 g

butter (for the filling)

(Contains: Milk; )

Nutrition Values

Energy (kJ)2884 kJ

Fat14.4 g

of which saturates6.3 g

Carbohydrate77.2 g

of which sugars27.3 g

Protein59.2 g

Sodium1578 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

•Baking Dish

•Large Non-Stick Pan

Cooking Steps

• 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 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 the carrot. Drain and rinse lentils. • Cut chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook chicken and carrot until softened and chicken is cooked through, 5-6 minutes. • 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 cavolo nero kale and butter (for the filling) and gently stir through until wilted.

• Transfer lentil and chicken filling to the baking dish with the cauliflower and stir to combine. Top with potato mash and spread evenly. • Sprinkle over shredded Cheddar cheese. • Bake pie until lightly golden, 8-10 minutes.