Vegetarian pot pie with parsnip mash crust
2 medium, peeled, cut into 2cm pieces
500 g, (Japanese), peeled, cut into 2cm pieces
Potato, desiree, peeled, raw
500 g, peeled, cut into 2cm pieces
2 clove(s), unpeeled
4 medium, (240g), peeled, chopped
Reduced-fat 15% cheddar cheese
Canned diced tomatoes
Canned cannellini beans, rinsed, drained
2 can(s), (2 x 400g cans)
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)
- 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.
- 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.
- 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.
- 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.