Vegetarian pot pie with parsnip mash crust
5
Points®
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
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)