Vegetable and lentil potato pie | Women's Weekly Food
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
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
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 cloves garlic, crushed
- 200 grams 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 grams canned diced tomatoes
- 150 grams green beans, trimmed, chopped coarsely
- 300 grams potatoes, chopped coarsely
- 300 grams kumara (orange sweet potato), chopped coarsely
- 60 grams butter
- 1/2 cup (40g) finely grated parmesan cheese
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