Rosti-Topped Lentil Pie
with Buttery Green Beans & Spinach
With juicy currants that burst in your mouth with every bite and a delectable fragrant curry note, there’s a lot more under the crunchy rosti surface of this pie than meets the eye...
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
400 g
potatoes
1 packet
slivered almonds
(Contains Almond; May be present: Milk, Peanut, Sesame, Soy, Tree Nuts. )
½
red onion
1
carrot
2 clove
garlic
1 sachet
mild curry powder
(May be present: Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 cube
vegetable stock
1 tin
lentils
1 packet
currants
(May be present: Gluten, Wheat, Milk, Soy. )
1 packet
green beans
1 bag
baby spinach leaves
Not included in your delivery
2 tbs
butter
(Contains Milk;)
1 tbs
olive oil
1 cup
boiling water
1 tbs
milk
(Contains Milk;)
Nutritional Values
Utensils
Cooking Steps
Preheat the grill to high. Bring a large saucepan of salted water to the boil. Melt the butter in a small dish. Grate the red onion. Peel and grate the carrot. Peel and crush the garlic. Drain and rinse the lentils. Trim the ends of the green beans.
Add the potato (unpeeled) to the saucepan of boiling water and cook for 5 minutes. Remove from the pan, refresh under cold water and set aside to cool. Grate the potato and mix with 2/3 of the butter. Season with salt and pepper. Set aside. TIP:Keeping the skin on the potato ensures you're getting a full dose of potato nutrients.
Meanwhile, heat a medium frying pan over a medium heat. Add the slivered almonds and toast, stirring, for 1 minute, or until golden. Remove from the pan and set aside.
Heat the olive oil in the same frying pan, add the red onion and carrot and cook for 5 minutes, or until soft. Add half the garlic and the mild curry powder and cook, stirring, for 1 minute, or until fragrant. Add the crumbled vegetable stock cube, boiling water, lentils, toasted slivered almonds and currants. Simmer for 10 minutes, or until thickened slightly. To achieve a crispy top, transfer the lentil mixture to a medium baking dish and cover with a thin layer of the grated potato. Grill for 10-15 minutes, or until crispy and golden. Remove from the oven and rest for 5 minutes.
Meanwhile, wipe out the frying pan with a paper towel and heat the remaining butter and garlic over a medium heat. Cook for 1 minute, or until fragrant. Add the green beans, baby spinach leaves and the milk and cook for 5 minutes, or until softened. Season to taste with salt and pepper.
Spoon the pie onto plates and serve greens on the side.