Chicken, Lentil Shepherd's Pie & Garlicky Greens
with Parmesan Mash Topping
A winner dinner that’s comfort food at its best? Sign us up! This herby, tomatoey, chicken and lentil base gets a golden potato topping and piles of melted, oozy cheese for a hearty bake that will warm you up from the inside out.
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
2
potato
1
brown onion
1
carrot
1 packet
thyme
1 packet
lentils
1 packet
tomato paste
1 packet
garlic paste
1 packet
vegetable stock pot
1 packet
Parmesan cheese
(Contains Milk;)
1 packet
green beans
1 bunch
baby broccoli
1 packet
chicken breast
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk;)
25 g
butter
(Contains Milk;)
⅓ cup
water
Nutritional Values
Utensils
Instructions
• Boil the kettle. Half-fill a large saucepan with boiling water, then add a generous pinch of salt. • Peel potato and cut into large chunks. • Cook potato in the boiling water, over high heat, until easily pierced with a fork, 12-15 minutes. Drain and return to the pan. • Add the milk and half the butter to potato and season with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• Meanwhile, finely chop brown onion. • Grate carrot. • Pick the thyme leaves. • Drain and rinse half the lentils. • Cut chicken breast into 2cm chunks.
• Preheat the grill to high. In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. • Add onion and carrot, stirring, until softened, 4-5 minutes. • Add thyme, tomato paste and half the garlic paste and cook until fragrant, 1 minute. • Add lentils, vegetable stock pot, the water and simmer, until thickened, 2-3 minutes.
• Transfer lentil filling to a baking dish. Top with potato topping, spreading it out evenly. Sprinkle over Parmesan cheese. • Grill until just golden, 8-10 minutes.
• Meanwhile, trim green beans and baby broccoli. • Wipe out frying pan and return to medium-high heat with a drizzle of olive oil. • Cook green beans and baby broccoli, until tender, 4-5 minutes. • Add remaining garlic paste and cook, until fragrant, 1 minute. Season.
• Divide the chicken and lentil shepherd's pie and garlic greens between plates. Enjoy!