Veggie and Lentil Potato Pie

Ingredients

• 1 carrot, chopped, finely
• 2 stalks of celery, chopped finely
• 200g mushrooms, chopped finely
• 1 parsnip, chopped finely
• 150g green beans, chopped finely
• 300g potatoes, chopped
• 1 onion, chopped finely
• 2 garlic cloves, chopped finely
• 2 bay leaves
• 1sp rosemary
• 1/4 cup tomato paste
• 1/2 cup lentils
• 1 tbsp olive oil
• 1 cup veggie stock
• 1 tin of diced tomatoes
• 60g butter
• 1/2 cup parmesan cheese

Method

Cook lentils in boiling water and then drain.

Heat olive oil in a pan. Cook onion, carrot, celery, parsnip and garlic, stirring, until vegetables soften. Add mushrooms, bay leaves and rosemary.

Stir in tomato paste, veggie stock and tomatoes, and bring to the boil. Reduce the heat and simmer uncovered for 20 minutes.

Add beans and lentils, and cook for another 3 minutes.

Meanwhile boil potato til soft and mash it with butter til smooth.

Preheat oven to 200C. Spoon lentil mixture in a baking dish and spread the mash potato over the top. Top with cheese and bake til golden brown.