Hearty Lentil & Cauliflower Pie
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Hearty Lentil & Cauliflower Pie

Hearty 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.

This recipe is under 650kcal per serving.

Tags:
Veggie
Calorie Smart
Over 30g protein
Allergens:
Milk

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 Time40 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

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 packet

baby leaves

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

Not included in your delivery

olive oil

2 tbs

milk

(Contains Milk; )

10 g

butter (for the mash)

(Contains Milk; )

1 tsp

brown sugar

1 cup

water

20 g

butter (for the filling)

(Contains Milk; )

sideBannerName

Nutrition Values

Energy (kJ)2597 kJ
Calories621 kcal
Fat14.7 g
of which saturates5.5 g
Carbohydrate79.4 g
of which sugars32.8 g
Dietary Fibre24.7 g
Protein36.3 g
Sodium1399 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

Baking Dish
Medium Saucepan
Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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!

3
3

• Meanwhile, finely chop garlic. Thinly slice button mushrooms. Grate carrot. Drain and rinse lentils.

4
4

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook mushrooms until browned and softened, 4-6 minutes. Add carrot and cook, 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 baby leaves and butter(for the filling) and gently stir through until leaves are just wilted.

5
5

• 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.

6
6

• Divide lentil and cauliflower pie with cheesy mash top between bowls. Enjoy!