Photo of Vegetarian pot pie with parsnip mash crust by WW

Vegetarian pot pie with parsnip mash crust

9
4
2
SmartPoints® value per serving
Total Time
1 hr 15 min
Prep
20 min
Cook
55 min
Serves
4
Difficulty
Moderate
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

Pumpkin

500 g, (Japanese), peeled, cut into 2cm pieces

Potato, desiree, peeled, raw

500 g, peeled, cut into 2cm pieces

Garlic

2 clove(s), unpeeled

Fresh thyme

1 tbs

Parsnip

4 medium, (240g), peeled, chopped

Reduced-fat 15% cheddar cheese

50 g

Canned diced tomatoes

400 g

Canned cannellini beans, rinsed, drained

2 can(s), (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.