Vegetarian Cottage Pie

4
Servings
20m
Prep Time
1h
Cook Time
1h 20m
Ready In


"From Australian B.H.&G Diabetic Living May/June 2018."

Original recipe yields 4 servings
OK

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 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 & Variations


No special items needed.

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