Caribbean Lentil, Chicken & Veggie-Loaded Pie
with Potato Topping & Coriander
And now for something completely different, meet our game-changing chicken pie! A coconutty, Caribbean-spiced lentil filling meets a golden potato topping for a dish that's equally wholesome and delish.
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
3
potato
1
capsicum
1
carrot
2 clove
garlic
1 packet
lentils
1 sachet
mild Caribbean jerk seasoning
1 packet
tomato paste
1 packet
baby spinach leaves
1 packet
coconut milk
½ sachet
vegetable stock powder
1 packet
coriander
1 packet
chicken thigh
Not included in your delivery
olive oil
20 g
plant-based butter
2 tbs
plant-based milk
⅓ cup
water
Nutritional Values
Utensils
Cooking Steps
• Bring a medium saucepan of salted water to the boil. • Peel potato and cut into large chunks. • Cut capsicum into bite-sized chunks. • Grate carrot. • Finely chop garlic. • Drain and rinse half the lentils. • Cut chicken thigh into 2cm chunks.
TIP: Save time and get more fibre by leaving the potato unpeeled!
• Cook potato in the boiling water until easily pierced with a fork, 12-15 minutes. • Drain potato, then return to pan. • Add the plant-based butter and plant-based milk. Season generously with salt. Mash until smooth.
• While potato is cooking, heat a drizzle of olive oil in a large frying pan over medium-high heat. Cook chicken, tossing, until browned, 5-6 minutes. • Add capsicum and carrot, stirring, until softened, 4-5 minutes. • Add garlic, mild Caribbean jerk seasoning and tomato paste. Cook until fragrant, 2 minutes. • Stir in drained lentils, baby spinach leaves, the water, coconut milk and vegetable stock powder (see ingredients). Simmer until thickened, 2-3 minutes. Season with salt and pepper, then remove from heat.
• Preheat grill to high. • Transfer lentil mixture to a baking dish. • Top with the mash, running through it with a fork to create an uneven surface. Drizzle with olive oil.
TIP: The oil will help the top brown under the grill!
• Grill pie, until lightly browned, 8-10 minutes.
TIP: Grills cook fast, so keep an eye on the pie!
• Divide Caribbean chicken, lentil and veggie-loaded pie between plates. • Tear over coriander to serve. Enjoy!