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

• Preheat grill to high. 
• Transfer filling to a baking dish and evenly 
spread garlic mash potato over the top. Drizzle 
with olive oil.
• Grill pie, until lightly golden, 8-10 minutes.

TIP: Grills cook fast, so keep an eye on the pie!

• Divide Moroccan lentil veggie pie with garlic 
mash topping between plates.
• Top with flaked almonds to serve. Enjoy!