Indian Beef, Lentil & Cauliflower Dhal Filo Pie
with Roasted Veggies
Be transported to a fragrant spice market with our aromatic and complex spice blends flavouring this simple and satisfying meal option! Dive into some crisp filo pastry sitting atop a blend of tender veggies, red lentils, and beef that have soaked in all the rich saucy goodness of this delightful dish.
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
1 portion
Cauliflower
1
Carrot
1
Zucchini
2 clove
Garlic
1 sachet
Mumbai Spice Blend
1 sachet
Mild North Indian Spice Blend
(Contains Milk;)
1 packet
Tomato Paste
1 packet
Coconut Milk
1 packet
Red Lentils
(May be present: Wheat, Gluten, Lupin, Soy. )
½ packet
Filo Pastry
(Contains Gluten, Wheat;)
1 packet
Beef Strips
Not included in your delivery
olive oil
1.25 cup
boiling water
Nutritional Values
Utensils
Cooking Steps
• Preheat oven to 220ºC/200ºC fan-forced. Cut cauliflower into small florets. Cut carrot and zucchini into bite-sized chunks. • Place veggies on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Spread out evenly, then roast until tender and brown around edges, 20-25 minutes.
• Meanwhile, boil the kettle. • Finely chop garlic. • Drain and rinse half the red lentils.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook beef strips, tossing, in batches until browned and cooked through, 1-2 minutes. Transfer to a bowl. • Return pan to medium-high heat. Cook garlic, Mumbai spice blend, mild North Indian spice blend and tomato paste until fragrant, 1-2 minutes. • Add the boiling water ( 11/4 cups for 2 people / 21/2 cups for 4 people), cooked beef, coconut milk and red lentils. Season, then stir to combine and bring to a simmer, 1-2 minutes.
TIP: Cooking the meat in batches over a high heat helps it stay tender.
• Transfer the lentil dhal mixture to a baking dish. Cover tightly with foil and bake until liquid is absorbed and lentils have softened, 20-25 minutes. • When the dhal is done, remove from oven, stir through roasted veggies and a splash of water. Season to taste.
• Lightly scrunch each sheet of filo pastry (see ingredients) and place on top of dhal mixture to completely cover. • Gently brush (or spray) pastry with olive oil. Return dhal pie to the oven and bake until pastry is golden, 20-25 minutes.
• Divide Indian beef, lentil and cauliflower dhal filo pie between plates to serve. Enjoy!