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.

  • 1 hr 15 mins cooking
  • Serves 6
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Vegetable and lentil potato pie
  • 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
  • 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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