• 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. • 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 paste 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 cooking, slice zucchini into thin 
half-moons.
• Trim and roughly chop green beans.
• Drain and rinse lentils. 

• In a large frying pan, heat a drizzle of olive oil over 
high heat.
• Cook zucchini, green beans and soffritto mix, until 
tender, 4-5 minutes.
• Reduce heat to medium, then add tomato paste, 
chermoula spice blend and lentils. Cook until 
fragrant, 1-2 minutes.

• To the lentils, stir in coconut milk, the water and 
stock concentrate. 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 pie, until lightly golden, 8-10 minutes. 
TIP: Grills cook fast, so keep an eye on the pie! 

• Divide Moroccan lentil and loaded veggie pie 
between plates.
• Top with flaked almonds to serve. Enjoy!
TIP: Keeping a portion for later? See storage and 
re-heating instructions under allergens!