• Boil the kettle. Half-fill a large saucepan with boiling 
water, then add a generous pinch of salt. 
• Peel potato and cut into large chunks. 
• Peel garlic cloves.
• Cook potato in the boiling water, over high heat, 
until easily pierced with a fork, 12-15 minutes. 
Drain.
• Return saucepan to medium-high heat with the 
plant-based butter and a drizzle of olive oil. Cook 
garlic until fragrant, 1 minute.
• Remove from heat, then return potato and add the 
plant-based milk. Season generously with salt. 
Mash until smooth. Cover to keep warm. 
TIP: Save time and get more fibre by leaving the potato 
unpeeled.  

• While potato is boiling, trim and roughly chop  
baby broccoli. 
• Cut capsicum and zucchini into bite sized chunks.
• Drain and rinse lentils. 

• In a large frying pan, heat a drizzle of olive oil over 
high heat.
• Cook, capsicum, zucchini and soffritto mix, until 
tender, 5-6 minutes.
• Reduce heat to medium, then add tomato paste, 
chermoula spice blend, baby broccoli and lentils. 
• Cook until fragrant, 1-2 minutes.  

• Stir in coconut milk, the water, stock concentrate 
and a pinch of brown sugar. Simmer, until slightly 
thickened, 2-3 minutes. Season to taste with salt 
and pepper. 

• Preheat grill to high.
• Transfer filling to a baking dish and evenly spread 
garlic mash potato over the top with a drizzle of 
olive oil.
• Grill until lightly golden, 8-10 minutes. 
TIP: Drizzling with olive oil helps the topping to crisp 
and brown! 

• Divide Moroccan lentil and loaded veggie pie 
between plates.
• Top with flaked almonds to serve. Enjoy!