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Spiced Lentil Cottage Pie

Spiced Lentil Cottage Pie

with Garlic Greens

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With juicy currants that burst in your mouth with every bite, there’s a lot more under the fluffy mashed potato surface of this pie than meets the eye…

Allergens:MilkTree Nuts

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 Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

3 unit

potato

1 packet

slivered almonds

(ContainsTree Nuts)

½ unit

red onion

1 unit

carrot

3 clove

garlic

1 sachet

souk market spice blend

1 cube

vegetable stock powder

1 tin

lentils

1 packet

currants

(May be presentGluten, Peanuts, Tree Nuts, Sesame, Milk, Soy)

1 packet

green beans

1 bag

baby spinach leaves

Not included in your delivery

40 g

butter

(ContainsMilk)

olive oil

½ cup

water

¼ cup

milk

(ContainsMilk)

¼ tsp

salt

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)2350 kJ
Fat11.1 g
of which saturates0.8 g
Carbohydrate77.8 g
of which sugars20.6 g
Dietary Fibre0 g
Protein24.9 g
Cholesterol0 mg
Sodium1036 mg
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Knife
Grater
Medium Pan
Strainer
Potato Masher
Lid
Medium Non-Stick Pan
Baking Dish
Instructionsarrow up iconarrow up icon
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1

Bring a medium saucepan of salted water to the boil. Peel the potato and chop into 2cm chunks. Finely chop the red onion (see ingredients list). Finely chop the garlic (or use a garlic press). Trim the green beans. Grate the carrot (unpeeled). Drain and rinse the lentils.

2

Add the potato to the saucepan of boiling water and cook for 10-15 minutes, or until easily pierced with a knife. Drain and return to the pan. Add 2/3 of the milk and 1/2 the butter and mash, using a potato masher or fork, until smooth. Add the salt and a pinch of pepper. Cover with a lid to keep warm.

3

While the potato is cooking, heat a medium frying pan over a medium heat. Add the slivered almonds and toast, tossing, for 3-4 minutes, or until golden. Transfer to a small bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the red onion and carrot and cook for 5 minutes, or until soft. Add the Souk Market spice blend and 1/2 the garlic and cook, stirring, for 1 minute, or until fragrant.

4

Preheat the grill to high. Add the water, lentils and currants to the frying pan. Crumble the vegetable stock (1 cube for 2 people / 2 cubes for 4 people) into the pan. Simmer for 2-3 minutes, or until thickened slightly. Season to taste with salt and pepper. Transfer the mixture to a medium baking dish and top with the mashed potato. Place on the top rack of the oven and grill for 6-8 minutes, or until lightly golden.

5

While the pie is grilling, wipe out the medium frying pan with a paper towel and heat the remaining butter over a medium heat. Add the green beans and remaining milk and cook for 5 minutes, or until softened. Add the remaining garlic and cook for 1 minute, or until fragrant. Add the baby spinach leaves and stir until wilted. Season to taste with salt and pepper.

6

Divide the spiced lentil cottage pie between plates and serve with the garlic greens. Sprinkle the slivered almonds over the greens.