Quick & Easy

Vegetable and lentil potato pie

This healthy and tasty vegetable and lentil potato pie is packed full of vitamins and every bit as hearty as a meat based cottage pie. Perfect for a family meat-free Monday meal.
vegetable and lentil potato pie
1H 15M



1.Cook lentils in large saucepan of boiling water until tender; drain.
2.Meanwhile, heat oil in large saucepan; cook onion, carrot, celery, parsnip and garlic, stirring, until vegetables soften. Add mushrooms, bay leaves and rosemary; cook, stirring, until fragrant. Stir in paste, stock and undrained tomatoes; bring to the boil. Reduce heat; simmer, uncovered, about 20 minutes or until thickened. Add beans and lentils; cook, stirring, about 3 minutes or until beans are tender. Season to taste.
3.Meanwhile, boil, steam or microwave potato and kumara, separately, until tender; drain. Mash potato with half the butter until smooth; season to taste. Mash kumara with remaining butter until smooth; season to taste.
4.Preheat oven to 200°C/400°F.
5.Spoon lentil mixture into 2-litre (8-cup) ovenproof dish. Top with potato mash. Swirl through kumara mash; sprinkle with cheese. Bake, uncovered, about 30 minutes or until cheese is browned.

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