Vegie gardener's pie | Women's Weekly Food

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