October 12, 2018
Comfort Food, Dinner, Lunch,
Vegetables, Celery, Carrot, Leek , Budget-Friendly, Easy/Beginner Cooking, Pantry/Shelf, Quick Meals, Entertaining, Weeknight Meals, Oven Bake, Stove Top, Diabetic, Vegetarian, Canned Tomatoes more
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"From Australian B.H.&G Diabetic Living May/June 2018."
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.
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.
Remove the lid and continue to cook for a further 10 minutes or until the mixture reduces and thickens.
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.
Add the margarine and mash until almost smooth and then add the buttermilk and beat until smooth.
Combine the cheese, breadcrumbs, lemon zest and rosemary in a small bowl.
Preheat oven to 190C, fan forced.
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.
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.
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