Moroccan Lentil & Cauliflower Pie
with Hidden Veg & Parmesan Mash Topping
No one will want to miss dinner when this irresistible veggie pie is on the menu! With a saucy chermoula-spiced lentil filling and creamy Parmesan-laced mash, it’s humble home cooking at its finest.
This recipe is under 650kcal per serving.
Due to local availability, the ingredients you receive may be a little different to what's pictured. It'll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 packet
Lentils
1 sachet
Vegetable Stock Powder
1 packet
Baby Leaves
2 packet
Potato
1 packet
Grated Parmesan Cheese
(Contains: Milk; )
1 tin
Diced Tomatoes with Garlic & Onion
1
Cauliflower
1
Parsnip
1 sachet
Chermoula Spice Blend
1
Capsicum
Not included in your delivery
1 drizzle
olive oil
2 tbs
milk
(Contains: Milk; )
50 g
butter
(Contains: Milk; )
2 tsp
brown sugar
Nutrition Values
Utensils
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 capsicum and parsnip into bite-sized chunks.
• Place the veggies on a lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
• While the veggies are 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 the potato to the saucepan, then add the milk and half the butter and mash until smooth. Generously season with salt.
• While the potato is cooking, heat a large frying pan over medium-high heat with a drizzle of olive oil.
• SPICY! This is a mild spice blend, but use less if you’re sensitive to heat! Cook chermoula spice blend until fragrant, 1-2 minutes.
• To the pan, add diced tomatoes with garlic & onion, the brown sugar, remaining butter, lentils and vegetable stock powder.
• Add baby leaves and roasted veggies to the filling and gently stir through until leaves have wilted.
• Transfer lentil filling to a baking dish and spread evenly with the mashed potato. Sprinkle over grated Parmesan cheese.
• Bake pie until lightly golden, 8-10 minutes.
• Divide Moroccan lentil and cauliflower pie between plates to serve. Enjoy!
