HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRosti Topped Lentil Pie
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.


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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 can

Lentils, canned

2 tbsp

Massaman Curry Paste


28 g

Dried Currants

10 g


56 g

Red Onion, chopped

113 g

Carrot, chopped

340 g

Yukon Potato

28 g


170 g

Green Beans, trimmed

1 unit

Vegetable Broth Concentrate

Not included in your delivery

Salt and Pepper*


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
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Garlic Press
Medium Bowl
Measuring Spoons
Medium Oven-Proof Pan
Paper Towel
Measuring Cups
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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.


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.


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.


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.)


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.


Divide the potato lentil pie and green beans between plates.