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:
Veggie
•Spicy
Allergens:
Milk
•Celery
Total Time45 minutes
Cooking Time25 minutes
DifficultyMedium
Ingredients
Serving amount
3 unit(s)
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)
Hello Muscat
(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)
Nutrition Values
Energy (kcal)762 kcal
Energy (kJ)3186 kJ
Fat22.4 g
of which saturates8.1 g
Carbohydrate101 g
of which sugars30.6 g
Dietary Fiber10.9 g
Protein36.9 g
Cholesterol0 mg
Salt7.16 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
•Sieve
•Grater
•Baking Sheet with Baking Paper
•Potato Masher
•Colander
Instructions
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.
2
- Meanwhile, 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.
3
- While the cauliflower cooks, roughly chop the chives (use scissors if easier).
- Thinly slice the mushrooms.
- Peel and grate the garlic (or use a garlic press).
- Drain and rinse the lentils in a sieve.
4
- 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 muscat. 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.
5
- Once the cauliflower is cooked, stir it through the sauce, then remove from the heat.
- Taste your filling and season if needed, then transfer to an appropriately-sized 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.
6
- Divide your savoury pie between plates.
- Finish with a sprinkling of the remaining chives.
