Vegetarian cottage pie

Rating:

No votes yet

Serves: 4
Time to make: 25 mins (Hands-on time: 15 mins, Cooking time: 10 mins)
Total cost: $21.60 / $5.40 per serve
(at time of publication)

Diabetes friendly High fibre High iron Low fat Low kilojoule Low sodium Vegetarian Gluten free High protein

Ingredients
Nutrition info.

Full ingredients list:

cooking oil spray
1 red onion, finely chopped
2 sticks celery, finely chopped
1 large carrot, finely chopped
2 cloves garlic, crushed
1 teaspoon fresh thyme leaves
400g can no-added-salt brown lentils, rinsed, drained
400g can no-added-salt red kidney beans, rinsed, drained
2 medium zucchinis, grated
400g can no-added-salt diced tomatoes
1/2 cup gluten-free vegetable stock
2 teaspoons balsamic vinegar
4 medium desiree potatoes, peeled, chopped
1/3 cup skim milk
1/2 cup finely grated parmesan

Nutritional information (per serve)

Kilojoules:

1,509kJ

Calories:

361cal

Protein:

20.9g

Total fat:

6.3g

Saturated fat:

2.6g

Carbohydrates:

47g

Sugars:

11.2g

Dietary fibre:

14.5g

Sodium:

471mg

Calcium:

216mg

Iron:

4mg

Instructions

Instructions and steps:

Step 1 Spray a medium saucepan with oil and place over medium-high heat. Add onion, celery and carrot. Cook, stirring, for 5 minutes, until soft. Add garlic and thyme and cook for another minute.

Step 2 Add lentils, beans, zucchini, tomatoes, stock and vinegar and bring to the boil. Reduce heat and simmer, covered, for 20 minutes. Spoon into an 8 cup-capacity ovenproof dish.

Step 3 Preheat oven to 200°C. Place potatoes into a microwave-safe bowl and cover with cling wrap. Microwave on high for 7 minutes, or until very tender. Drain, then mash with milk. Spoon evenly over vegie mixture, then sprinkle with parmesan. Bake for 15–20 minutes, or until golden.