Moroccan Lentil & Cauliflower Pie

Name: Moroccan Lentil & Cauliflower Pie with Parmesan Mash Topping
Total time: 45 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 portion cauliflower; 1 carrot; 1 parsnip; 2 potato; 2 tbs milk; 50 g butter; 1 tin lentils; 1 sachet chermoula spice blend; 1 tin chopped tomatoes; ½ tbs brown sugar; 1 sachet vegetable stock powder; 1 bag baby spinach leaves; 1 packet onion & garlic paste; 1 packet Grated Parmesan Cheese

with Parmesan Mash Topping

Get up to $175 off

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.

Tags:

Climate Superstar

•Veggie

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

Total45 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 portion

cauliflower

carrot

parsnip

potato

1 tin

lentils

1 sachet

chermoula spice blend

1 tin

chopped tomatoes

1 sachet

vegetable stock powder

1 bag

baby spinach leaves

1 packet

onion & garlic paste

(May be present: Gluten, Eggs, Fish, Milk, Tree Nuts, Sesame, Soy. )

1 packet

Grated Parmesan Cheese

(Contains: Milk; )

Not included in your delivery

olive oil

2 tbs

milk

(Contains: Milk; )

50 g

butter

(Contains: Milk; )

½ tbs

brown sugar

Nutrition Values

Energy (kJ)3145 kJ

Fat35.5 g

of which saturates17.1 g

Carbohydrate82.4 g

of which sugars32 g

Protein23.4 g

Sodium1939 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 Tray

•Baking Paper

•Medium Pan

•Large Non-Stick Pan

•Baking Dish

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 carrot 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 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. • Cook chermoula spice blend and onion & garlic paste until fragrant, 1-2 minutes.

• To the pan, add chopped tomatoes, the brown sugar, lentils and vegetable stock powder. • Add baby spinach leaves and roasted veggies to the lentil filling and gently stir through until the spinach is wilted.

• Transfer lentil filling to a baking dish and spread evenly with the mashed potato. Sprinkle over grated Parmesan cheese. • Bake until lightly golden, 8-10 minutes.