Recipe

Vegie gardener's pie

The easy way to up your veg intake.

  • 1 hr 40 mins cooking
  • Serves 4
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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

  • ⅓ cup (80ml) extra virgin olive oil
  • 3 bulb spring onions (75g), white parts chopped finely (see tip)
  • 2 cloves garlic, chopped finely
  • 1½ tablespoons finely chopped rosemary
  • 2 medium (350g) beetroot (beets), peeled, cut into 2cm pieces
  • 500 grams butternut pumpkin, peeled, cut into 3cm pieces
  • 100 grams kale leaves and stalks, sliced thinly
  • 2½ cups (625ml) vegetable stock
  • 400 grams can lentils, drained, rinsed
  • ¼ cup (70g) tomato paste
  • 1 medium cauliflower (1.5kg), trimmed
  • 1 cup (120g) grated vegetarian mozzarella

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.

Notes

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.

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