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Rosti-Topped Lentil Pie

Rosti-Topped Lentil Pie

with Garlicky Green Beans

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Massaman curry paste is a type of Thai red curry that is packed full of flavour. This lentil pie is a take on a classic shepherd's pie. You won't miss the meat or the mashed potato in this dish as it's packed full of flavour and topped with crispy potato.

Tags:VeggieSpicy
Allergens:Sulphites/Sulfite

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 can

Lentils, canned

2 tbsp

Massaman Curry Paste

(ContainsSulphites/Sulfite)

28 g

Dried Currants

10 g

Garlic

56 g

Red Onion, chopped

113 g

Carrot, chopped

340 g

Yukon Potato

28 g

Pepitas

170 g

Green Beans, trimmed

1 unit

Vegetable Broth Concentrate

Not included in your delivery

Salt and Pepper*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories486 kcal
Fat15 g
Saturated Fat2 g
Carbohydrate73 g
Sugar19 g
Dietary Fiber14 g
Protein18 g
Cholesterol0 mg
Sodium921 mg
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Peeler
Grater
Garlic Press
Medium Bowl
Measuring Spoons
Medium Oven-Proof Pan
Paper Towel
Measuring Cups
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat your broiler to high (to broil the pie).

Wash and dry all produce.* Mince or grate the garlic. Drain and rinse the lentils. Peel, then grate the potatoes. Over a strainer, using a dish cloth or paper towels, firmly squeeze the excess liquid from the potatoes.

2

In a medium bowl, stir together the potatoes and 2 tbsp oil. Season with salt and pepper. Set aside. Heat a medium oven-proof pan over medium heat. Add the pepitas to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer the pepitas to a plate and set aside.

3

Increase the heat to medium-high. Add a drizzle of oil to the same pan, then the onion and carrot. Cook, stirring occasionally, until the onion softens, 3-4 min. Stir in the curry paste and half the garlic. Add the broth concentrate, 1 cup water, lentils, pepitas and currants. Cook, stirring together, until the mixture is warmed through, 1-2 min.

4

Remove the pan from the heat and top the lentil mixture with the potatoes. Broil in the centre of the oven until the potato topping is golden-brown, 10-15 min. (TIP: If you don't have an oven-proof pan, transfer the mixture to a 8x8 baking dish before broiling.)

5

Meanwhile, heat a medium non-stick pan over medium-high heat. Add a drizzle of oil, then the green beans. Cook, stirring occasionally, until the beans are tender-crisp, 4-5 min. Add the remaining garlic and cook until fragrant, 1-2 min. Season with salt and pepper.

6

Divide the potato lentil pie and green beans between plates.