Packed full of winter veg and topped with cheesy cauliflower this vegie gardeners pie is a delicious way to get your five-a-day.
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Ingredients
Method
1.Preheat oven to 220°C/425°F. Place a 3 litre (12-cup), 20cm x 30cm ovenproof dish on an oven tray.
2.Heat half the oil in a large heavy-based saucepan over medium heat; cook onion, garlic, rosemary, beetroot, pumpkin and kale stalks, stirring occasionally, for 10 minutes. Add stock; bring to the boil. Reduce heat to medium; cook for 10 minutes or until beetroot is just tender. Stir through the kale leaves, lentils and paste; season. Cook, stirring, for 1 minute, breaking up the pumpkin with the back of a spoon (this will help thicken the sauce). Spoon vegetable mixture into dish.
3.Cut a 1cm (½in) slice from the base of the cauliflower so that it sits flat on a board. Cut cauliflower head into 2cm (¾in) thick slices.
4.Place cauliflower slices, slightly overlapping, in rows over vegetable mixture, brushing with remaining oil and sprinkling with mozzarella as you go. Cover with oiled foil.
5.Bake pie for 20 minutes. Remove foil; bake for a further 35 minutes or until cauliflower is golden and tender. Stand for 5 minutes before serving.
Use a drained, rinsed 400g (12½oz) can cannellini beans, chickpeas or butter beans instead of lentils, if you like. Use 1 brown or white onion instead of the bulb spring onions, if you prefer.
Note
