Vegetarian Cottage Pie

Name: Vegetarian Cottage Pie
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4-6 serving(s)
Ingredients: cooking spray or 1 tablespoon vegetable oil; 1 red onion, finely chopped; 2 stalks celery, finely chopped; 1 large carrot, finely chopped; 2 garlic cloves, crushed; 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme; 400 g no-salt-added brown lentils, rinsed & drained; 400 g no-salt-added kidney beans, rinsed & drained; 2 medium zucchini, grated; 400 g no-salt-added 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 parmesan cheese, finely grated

Submitted by Rhiannon and Matt

"Super easy, healthy & satisfying is this low fat, high protein & high fibre pie....It's gluten-free too! It comes from Australian Healthy Food Guide & we really enjoyed it. I'm posting it here to share with others & to easily access it next time."

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Ready In:: 1hr 15mins
Ingredients:: 15
Serves:: 4-6

ingredients

cooking spray or 1 tablespoon vegetable oil
1 red onion, finely chopped
2 stalks celery, finely chopped
1 large carrot, finely chopped
2 garlic cloves, crushed
1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
400 g no-salt-added brown lentils, rinsed & drained
400 g no-salt-added kidney beans, rinsed & drained
2 medium zucchini, grated
400 g no-salt-added 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 parmesan cheese, finely grated

directions

Preheat oven to 200°C.
Spray a med-large saucepan with oil over a med-high heat, add onion, celery & carrot & cook, stirring, for 5 mins, until soft.
Add garlic & thyme & cook for another minute.
Add lentils, kidney beans, zucchini, tomatoes, stock & vinegar and bring to the boil.
Reduce heat & simmer, covered, for 20 minutes.
While this is cooking place potatoes into a microwave-safe bowl, cover with cling wrap & microwave on high for 7mins, or until very tender, then mash with the skim milk ( & a little S&P if you wish).
Spoon vegetable mixture into an 8 cup capacity ovenproof dish, spread your mashed potatoes over the mix, then sprinkle with parmesan.
Bake for 15-20 mins, or until golden.

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RECIPE SUBMITTED BY

Rhiannon and Matt

My fiance & I have lived in Melbourne all our lives and we love it, it's so diverse & exciting. We went on a world trip in '04-'05 including the US, UK, France, Italy, Malta, Germany, The Netherlands, Egypt, India & Japan. It was awesome, but great to get home & relax too. :) The link on this page will take you to my YouTube channel which has slide-show videos of my pics, featuring some amazing street art around Melbourne. I think it's rude to leave 1 star ratings! To me it's like eating someones cooking then saying "ERGH!" to their face!! :D So we don't give 1 star ratings. If we really don't like something, then it's no stars & a description of why it didn't live up to our expectations, or we may just remove the recipe from our cookbook & leave it at that. We like cross-promoting recipes in our reviews, to share combinations that work, recipes that inspire & methods people may not have thought of. We can't help but put something of ourselves into each recipe we try <img src=http://i335.photobucket.com/albums/m445/mliss29/vegn%20swap/vegnswap.jpg> <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

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