Cauliflower and Harissa Lentil Pie
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Cauliflower and Harissa Lentil Pie

Cauliflower and Harissa Lentil Pie

with cheesy chive mash topping

This savoury veggie dish contains the familiar elements of a traditional shepherd's pie. But with cumin and harissa adding subtle heat it's definitely a new twist on a classic dish.

Tags:
Calorie Smart
Veggie
Spicy
Allergens:
Milk
Celery
Total Time45 minutes
Cooking Time25 minutes
DifficultyMedium

Ingredients

Serving amount

400 grams

Potatoes

150 grams

Mushrooms

5 grams

Chives

2 unit(s)

Garlic

1 pack(s)

Lentils

50 grams

Grated Cheese

(Contains Milk)

1 unit(s)

Cauliflower

1 sachet(s)

Ground Cumin

1 sachet(s)

Harissa Paste

1 pack(s)

Passata

1 sachet(s)

Vegetable Stock

(Contains Celery)

Not included in your delivery

to taste

Water

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Milk (Optional)

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Nutrition Values

Energy (kJ)2552 kJ
Energy (kcal)610 kcal
Fat15.38 g
of which saturates6.55 g
Carbohydrate76.94 g
of which sugars29.77 g
Dietary Fiber10.92 g
Protein35.44 g
Cholesterol0 mg
Salt5 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Oven dish
Grater
Baking Sheet with Baking Paper
Potato Masher
Pot
Colander
Lid

Instructions

Make the Mash
1
  • Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a large pot of salted water.
  • Chop the potatoes into 2cm chunks (peeling optional).
  • When boiling, add the potatoes to the water and cook until fork tender, 15-20 mins. Once cooked, drain in a colander and return to the pot, off the heat. 
  • Add a knob of butter and a splash of milk or water and mash until smooth.
  • Season with salt and pepper.
Roast the Cauliflower
2
  • Cut the cauliflower into florets (like small trees). Halve any large florets.
  • Pop the florets onto a large (lined) baking tray.
  • Drizzle with oil, sprinkle over the ground cumin, and season with salt and pepper. Toss to coat, then spread out in a single layer.
  • Roast until golden brown and tender, 15-20 mins. Turn halfway through.
Prep the Veg
3
  • Roughly chop the chives (use scissors if easier) and set aside.
  • Thinly slice the mushrooms.
  • Peel and grate the garlic (or use a garlic press).
  • Drain and rinse the lentils.
Make the Filling
4
  • Meanwhile, place a large pan over medium-high heat with a drizzle of oil.
  • Once hot, add the mushrooms and season with salt and pepper. Cook until browned, 5-6 mins.
  • Add the garlic and cook for 1 min. Add the harissa and cook for 1 min more.
  • Add 50ml water (double for 4p), passata, lentils and stock. Stir to combine then bring to the boil.
  • Reduce heat to medium and simmer until thickened, 8-10 mins.

TIP: Add a little water if it's too thick.

Bake Until Bubbling
5
  • Once the cauliflower is cooked, stir it through the sauce, then remove pan from heat.
  • Taste your filling and season if needed, then transfer to an oven dish.
  • Top with an even layer of mash mixed with half the chives and sprinkle over the cheese.
  • Bake on the top shelf of your oven until golden and bubbling, 10-15 mins.
Serve and Enjoy
6
  • Divide your savoury pie between plates.
  • Finish with a sprinkling of the remaining chives.