Vegetarian cottage pie
Ingredients
- cooking oil spray
- 1 red onion, finely chopped
- 2 sticks celery, finely chopped
- 1 large carrot, finely chopped
- 2 cloves garlic, crushed
- 1 teaspoon fresh thyme leaves
- 400g can no-added-salt brown lentils, rinsed, drained
- 400g can no-added-salt red kidney beans, rinsed, drained
- 2 medium zucchinis, grated
- 400g can no-added-salt diced tomatoes
- 1/2 cup gluten-free vegetable stock
- 2 teaspoons balsamic vinegar
- 4 medium desiree potatoes, peeled, chopped
- 1/3 cup skim milk
- 1/2 cup finely grated parmesan
Method
Spray a medium saucepan with oil and place over medium-high heat. Add onion, celery and carrot. Cook, stirring, for 5 minutes, until soft. Add garlic and thyme and cook for another minute.
Add lentils, beans, zucchini, tomatoes, stock and vinegar and bring to the boil. Reduce heat and simmer, covered, for 20 minutes. Spoon into an 8 cup-capacity ovenproof dish.
Preheat oven to 200°C. Place potatoes into a microwave-safe bowl and cover with cling wrap. Microwave on high for 7 minutes, or until very tender. Drain, then mash with milk. Spoon evenly over vegie mixture, then sprinkle with parmesan. Bake for 15–20 minutes, or until golden.
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