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