Moroccan Lentil & Cauliflower Pie
with Extra 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.
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
1
carrot
1
parsnip
2
potato
1 sachet
chermoula spice blend
1 packet
garlic paste
(May be present Egg, Milk, Gluten, Soy, Fish, Sesame, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pistachio, Walnut, Pine Nut. )
1 tin
chopped tomatoes
1 packet
lentils
1 sachet
vegetable stock powder
1 packet
baby leaves
2 packet
Grated Parmesan Cheese
(Contains Milk; )
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
50 g
butter
(Contains Milk; )
2 tsp
brown sugar
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 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 garlic paste until fragrant, 1-2 minutes.
• To the pan, add chopped tomatoes, the brown sugar, remaining butter, lentils and vegetable stock powder. • Add baby 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.
• Divide Moroccan lentil and cauliflower pie between bowls. Tear over parsley to serve. Enjoy!
