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“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.”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Preheat oven to 200°C.
  2. Spray a med-large saucepan with oil over a med-high heat, add onion, celery & carrot & cook, stirring, for 5 mins, until soft.
  3. Add garlic & thyme & cook for another minute.
  4. Add lentils, kidney beans, zucchini, tomatoes, stock & vinegar and bring to the boil.
  5. Reduce heat & simmer, covered, for 20 minutes.
  6. 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).
  7. Spoon vegetable mixture into an 8 cup capacity ovenproof dish, spread your mashed potatoes over the mix, then sprinkle with parmesan.
  8. Bake for 15-20 mins, or until golden.

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