Name: Vegetable and lentil pot pies
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 medium onion (150g), chopped finely; 1 medium carrot (120g), chopped coarsely; 2 stalks celery (300g), trimmed, chopped coarsely; 1 medium parsnip (250g), chopped coarsely; 2 cloves garlic, crushed; 200 grams button mushrooms, sliced thickly; 2 bay leaves; 1 tablespoon finely chopped fresh rosemary, plus extra leaves to serve; ¼ cup (70g) tomato paste; 1 cup (250ml) vegetable stock; 400 gram can diced tomatoes; 150 grams green beans, trimmed, chopped coarsely; 2 x 400g cans brown lentils, drained, rinsed; 300 grams potatoes, chopped coarsely; 300 grams orange sweet potato, chopped coarsely; 60 grams butter; ½ cup (40g) finely grated parmesan-style cheese

Vegetable and lentil pot pies

Hearty and delicious, no meat required.

Serves 4

Prep

25M

Cook

50M

Total

1H 15M

Packed with lentils and veg and topped with potato and sweet potato mash, this hearty vegetarian pot pies are guaranteed to satisfy.

Looking for more vegetarian pies?

Ingredients

1 tablespoon olive oil

1 medium onion (150g), chopped finely

1 medium carrot (120g), chopped coarsely

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

1 medium parsnip (250g), chopped coarsely

2 cloves garlic, crushed

200 grams button mushrooms, sliced thickly

2 bay leaves

1 tablespoon finely chopped fresh rosemary, plus extra leaves to serve

¼ cup (70g) tomato paste

1 cup (250ml) vegetable stock

400 gram can diced tomatoes

150 grams green beans, trimmed, chopped coarsely

2 x 400g cans brown lentils, drained, rinsed

300 grams potatoes, chopped coarsely

300 grams orange sweet potato, chopped coarsely

60 grams butter

½ cup (40g) finely grated parmesan-style cheese

Method

1.Heat oil in a large saucepan over medium-high heat; cook onion, carrot, celery, parsnip and garlic, stirring, for 10 minutes or until vegetables soften. Add mushrooms, bay leaves and the chopped rosemary; cook, stirring, until fragrant. Stir in tomato paste, stock and canned tomatoes; bring to the boil. Reduce heat to low; simmer for 20 minutes or until thickened. Add beans and lentils; cook, stirring, for 3 minutes or until beans are tender. Discard bay leaves. Season to taste.

2.Meanwhile, boil, steam or microwave potato and sweet potato, separately, until tender; drain. Mash potato with half the butter until smooth; season. Mash sweet potato with remaining butter until smooth; season.

3.Preheat oven to 200°C/400°F.

4.Spoon lentil mixture evenly into four shallow 1¾-cup (430ml) ovenproof dishes. Cover filling with both mash mixtures (see tip); sprinkle with parmesan.

5.Bake pies for 20 minutes or until cheese is browned. Serve pies topped with extra rosemary.

For a decorative mash top, spoon each mash into a piping bag fitted with a fluted tube; pipe onto filling.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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