No-one will want to miss dinner when this irresistible veggie pie is on the menu! With a saucy chermoula-spiced lentil filling, creamy Parmesan-laced mash and yoghurt infused with garlic and parsley, 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
chermoula spice blend
vegetable stock powder
baby spinach leaves
grated Parmesan cheese(ContainsMilk)
Preheat the oven to 220°C/200°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Cut the cauliflower into small florets. Cut the carrot and parsnip (both unpeeled) into 1cm chunks. Place the cauliflower, carrot and parsnip on an oven tray lined with baking paper. Drizzle generously with olive oil, season with salt and pepper and toss to coat. Roast until tender, 20-25 minutes.
TIP: Cut the veggies to the correct size so they cook in the allocated time.
While the veggies are roasting, peel the potato and cut into 2cm chunks. Add the potato to the boiling water and cook until easily pierced with a knife, 10-15 minutes. Drain and return to the saucepan. Add the milk, salt and 1/2 the butter and mash with a potato masher or fork until smooth.
While the potato is cooking, finely chop the brown onion. Finely chop the garlic (or use a garlic press). Finely grate the ginger. Drain and rinse the lentils. In a medium frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and cook until softened, 3-4 minutes. Add the chermoula spice blend, ginger and 1/2 the garlic and cook until fragrant, 1 minute. Add the chopped tomatoes, brown sugar, lentils, vegetable stock and 1/2 the butter and cook until slightly thickened, 1-2 minutes.
Add the baby spinach leaves and roasted veggies to the lentil filling and gently stir through until the spinach is wilted. Transfer the lentil filling to a medium baking dish and spread evenly with the mashed potato. Sprinkle over the grated Parmesan cheese. Bake until lightly golden, 8-10 minutes.
While the pie is baking, pick and finely chop the parsley leaves. Wipe out the frying pan and return to a medium-high heat with olive oil (1 tsp for 2 people / 2 tsp for 4 people). Add the remaining garlic and cook until fragrant, 1 minute. Transfer the garlic oil to a small bowl, then add the yoghurt and 1/2 the parsley. Stir to combine and season to taste.
Divide the Moroccan lentil and cauliflower pie between bowls and top with the herbed yoghurt. Garnish with the remaining parsley.