Vegetarian Cottage Pie
Recipe: #30629
October 12, 2018
Categories: Celery, Carrot, Leek, Oven Bake, Diabetic, Vegetarian, Canned Tomatoes, Vegetarian Dinner, more
"From Australian B.H.&G Diabetic Living May/June 2018."
Ingredients
Nutritional
- Serving Size: 1 (661.4 g)
- Calories 663
- Total Fat - 11.7 g
- Saturated Fat - 2.3 g
- Cholesterol - 6.2 mg
- Sodium - 824.3 mg
- Total Carbohydrate - 110.1 g
- Dietary Fiber - 42.8 g
- Sugars - 19.6 g
- Protein - 33.8 g
- Calcium - 222.4 mg
- Iron - 10.5 mg
- Vitamin C - 90.8 mg
- Thiamin - 1.2 mg
Step by Step Method
Step 1
Heat oil in a large, deep frying pan or saucepan over medium heat and add the leek, carrot, celery, mushroom, zucchini and garlic and cook, stirring occasionally for 6 to 7 minutes or until the vegetable start to soften.
Step 2
Add the tomatoes, lentils, tomato paste, balsamic vinegar and stock to the pan and cover and bring to a simmer over medium heat and then reduce heat to medium-low and simmer, covered, for 15 minutes.
Step 3
Remove the lid and continue to cook for a further 10 minutes or until the mixture reduces and thickens.
Step 4
Meanwhile, to make the topping, cook the potatoes in a large saucepan of boiling water for 12 to 15 minutes or until tender and then drain well and return to the pan.
Step 5
Add the margarine and mash until almost smooth and then add the buttermilk and beat until smooth.
Step 6
Combine the cheese, breadcrumbs, lemon zest and rosemary in a small bowl.
Step 7
Preheat oven to 190C, fan forced.
Step 8
Place a 2.5 litre (10 cup) ovenproof dish on a baking tray and spoon the vegetable mixture into the dish and then spoon the mashed potato over and spread out to cover the surface and then using a fork to rough up the surface and then sprinkle over the breadcrumb mixture and bake for 20 to 25 minutes or until the breadcrumbs are a golden brown colour.
Step 9
TIP - this pie can be made and frozen to enjoy at a later date. Simply cover with a double layer of plastic wrap ad a layer of boil and freeze for up to 3 months. To reheat, defrost in the fridge overnight and cover with foil and place on a baking tray and bake in an oven preheated to 160C fan forced for 30 minutes or until heated through.
Tips
No special items needed.