Moroccan Lentil, Veggie & Plant-Based Mince Pie
with Garlic Mash Topping & Flaked Almonds
Celebrate World Vegetarian Month and find your balance with our Meat-Free Marvels. This one is in a league of its own. We've taken your favourite parts of a stir-fry, switched out the meat for hearty lentils and a plant-based mince, then whipped it all up just like a shepherd's pie. All that is left, is for you to try this tasty concoction!
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
potatoes
1 packet
garlic paste
1
zucchini
1 bag
green beans
1 packet
soffritto mix
1 packet
plant-based mince
(Contains Soy, Gluten, Wheat; May be present: Gluten, Wheat. )
1 packet
tomato paste
1 sachet
chermoula spice blend
1 packet
coconut milk
1 sachet
vegetable stock powder
1 packet
flaked almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
lentils
Not included in your delivery
olive oil
30 g
plant-based butter (for the sauce)
2 tbs
plant-based milk
¼ cup
water
Nutritional Values
Utensils
Cooking Steps
• 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. • Return saucepan to medium-high heat with the plant-based butter and a drizzle of olive oil. Cook garlic paste until fragrant, 1 minute. • Remove from heat then return potato and add the plant-based milk. Season generously with salt. Mash until smooth. Cover to keep warm.
TIP: Save time and get more fibre by leaving the potato unpeeled.
• While potato is boiling, preheat grill to high. • Slice zucchini into thin half-moons. • Trim and roughly chop green beans. • Drain and rinse lentils.
• In a large frying pan, heat a drizzle of olive oilover high heat. • Cook plant-based mince, zucchini, green beans and soffritto mix, breaking up mince with a spoon, until just browned, 4-5 minutes. • Reduce heat to medium then add tomato paste, chermoula spice blend and lentils. Cook until fragrant, 1-2 minutes.
• To lentils, stir in coconut milk, the water, vegetable stock powder and a pinch of the brown sugar. Simmer, until slightly thickened, 2-3 minutes. Season to taste.
• Transfer filling to a baking dish and evenly spread garlic mash potato over the top with a drizzle of olive oil. • Grill until lightly golden, 8-10 minutes.
TIP: Drizzling with olive oil helps the topping to crisp and brown!
• Divide Moroccan lentil, veggie and plant-based mince pie between plates. • Top with flaked almonds to serve. Enjoy!