Vegetarian Cottage Pie

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.