Vegetable And Lentil Potato Pie - cooking recipe

Ingredients

3.5 oz green lentils
1 tbsp olive oil
1 None Spanish onion, finely chopped
1 None carrot, peeled, coarsely chopped
2 stalks celery, trimmed, coarsely chopped
1 None parsnip, peeled, coarsely chopped
2 cloves garlic, minced
7 oz button mushrooms, thickly sliced
2 None bay leaves
1 tbsp finely chopped fresh rosemary
1/3 cup tomato paste
1 cup vegetable stock
1 (13.5 oz) can chopped tomatoes
5 oz green beans, trimmed, coarsely chopped
10.5 oz potatoes, peeled, coarsely chopped
10.5 oz sweet potato, peeled, coarsely chopped
4 1/2 tbsp butter
1/3 cup finely grated Parmesan cheese

Preparation

Preheat oven to 400\u00b0F. Cook lentils in boiling water until tender. Drain.
Meanwhile, heat olive oil in a large saucepan over medium heat. Sweat onion, carrot, celery, parsnip and garlic, stirring, until softened. Add mushrooms and herbs. Cook, stirring, until fragrant. Add tomato paste, stock and tomatoes. Bring to a boil then reduce heat and simmer for 20 mins, or until thickened. Add green beans and lentils. Cook, stirring, for 3 mins, or until beans are tender. Season to taste.
Meanwhile, boil, steam or microwave potatoes and sweet potato, separately, until tender. Drain. Mash potatoes with 1/2 the butter until smooth and season to taste. Mash sweet potato with remaining butter until smooth and season to taste.
Spoon lentil mixture into a large baking dish. Top with mashed potatoes. Swirl mashed sweet potatoes through mashed potatoes then sprinkle with cheese. Bake for 30 mins, or until cheese is browned.