Name: Vegetable and lentil potato pie
Cook time: 75 min
Total time: 75 min
Yield: 6
Ingredients: 1/2 cup (100g) french-style green lentils; 1 tablespoon olive oil; 1 brown onion (150g), chopped finely; 1 carrot (120g), chopped coarsely; 2 stalks celery (300g), trimmed, chopped coarsely; 1 parsnip (250g), chopped coarsely; 2 clove garlic, crushed; 200 gram button mushrooms, sliced thickly; 2 bay leaves; 1 tablespoon finely chopped fresh rosemary; 1/4 cup (70g) tomato paste; 1 cup (250ml) vegetable stock; 410 gram canned diced tomatoes; 150 gram green beans, trimmed, chopped coarsely; 300 gram potatoes, chopped coarsely; 300 gram kumara (orange sweet potato), chopped coarsely; 60 gram butter; 1/2 cup (40g) finely grated parmesan cheese

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.

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Serves 6

Cook

1H 15M

Ingredients

1/2 cup (100g) french-style green lentils

1 tablespoon olive oil

1 brown onion (150g), chopped finely

1 carrot (120g), chopped coarsely

2 stalks celery (300g), trimmed, chopped coarsely

1 parsnip (250g), chopped coarsely

2 clove garlic, crushed

200 gram button mushrooms, sliced thickly

2 bay leaves

1 tablespoon finely chopped fresh rosemary

1/4 cup (70g) tomato paste

1 cup (250ml) vegetable stock

410 gram canned diced tomatoes

150 gram green beans, trimmed, chopped coarsely

300 gram potatoes, chopped coarsely

300 gram kumara (orange sweet potato), chopped coarsely

60 gram butter

1/2 cup (40g) finely grated parmesan cheese

Method

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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