Vegetarian pot pie with parsnip mash crust
3
Points®
Total time: 1 hr 15 min • Prep: 20 min • Cook: 55 min • Serves: 4 • Difficulty: Easy
It’s hard to beat the warm feeling you get from eating pie and this easy-to-make number proves it’s a dish that’s just as deeply satisfying when it’s meat-free
Ingredients
Carrot(s)
2 medium, peeled, cut into 2cm pieces
Red skin potato
500 g, peeled, cut into 2cm pieces
Pumpkin
500 g, (Japanese), peeled, cut into 2cm pieces
Garlic
2 clove(s), unpeeled
Fresh thyme
1 tbs
Parsnip
4 medium, (240g), peeled, chopped
Extra light cheddar cheese
50 g
Canned diced tomatoes
400 g
Canned cannellini beans, rinsed, drained
2 400g can, (2 x 400g cans)
Chicken stock
1 cup(s), (250ml)
Frozen green peas
1 cup(s), (120g)
Fresh lemon rind
1 tbs, finely grated
Grated parmesan cheese
¼ cup(s), (20g)
Instructions
1
Preheat oven to 200°C. Place carrots, pumpkin, potatoes, garlic and thyme in a baking dish. Bake for 30–35 minutes or until vegetables are golden.
2
Meanwhile, boil, steam or microwave parsnips until tender. Drain. Place in a large bowl and mash until almost smooth. Add cheddar cheese and stir until combined.
3
Remove roasted garlic from baking dish. Squeeze out garlic flesh and discard skins. Return garlic to baking dish with tomatoes, beans, stock, peas and rind. Bake for a further 10 minutes or until sauce has thickened.
4
Transfer vegetable mixture to a 1.5L (6-cup) capacity ovenproof pie dish and top with parsnip mash. Sprinkle with parmesan and bake for 15 minutes or until golden. Serve.
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