Vegetable and lentil potato pie | Women's Weekly Food

Ingredients

• 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