Rosti-Topped Lentil Pie
with Garlicky Green Beans
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 can
Lentils, canned
2 tbsp
Massaman Curry Paste
(Contains: Sulphites)
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
Utensils
Cooking Steps
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.
