Preparation time is 25minutes
Cook time is 50minutes
Total time is 1hours 15minutes
Serve is for 6 people
Estimated cost per serve is 5.26 dollar
Difficulty level: 3 out of 4
19 Ingredients
- 2 cloves garlic
- 50grams butter
- 1/3 cup milk
- 400grams red washed potatoes
- 1 carrot
- 2 celery stalks
- 1 brown onion
- 400grams Gold sweet potato
- 200grams button mushrooms
- 1 cup salt-reduced gluten-free vegetable stock
- 420grams no added salt lentils, rinsed
- 400grams diced tomatoes
- 1/2 cup finely grated parmesan
- 400grams four bean mix, rinsed
- 1tablespoons olive oil
- 1tablespoons thyme leaves
- 1 1/2tablespoons fresh rosemary
- 2tablespoons tomato paste
- 1 cup frozen peas
Nutrition per serving
1830kJ / 440Cal
1830 Kilojoules or 440 Calories
21% of daily energy intake*
Protein
18.2grams
Fat
16.8grams
Carbs
52.7grams
Sugars
12.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Heat oil in a large saucepan over medium-high heat. Add onion, carrot, celery and garlic, and cook for 7-8 minutes, stirring, or until vegetables soften. Add mushroom, rosemary and thyme, and cook for 1 minute, stirring, or until fragrant.
Step 2 of 4
Stir in paste, stock, beans, lentils and tomatoes. Bring to the boil, then reduce heat to medium and simmer for 20 minutes, uncovered, or until thickened. Season, remove from heat and stir in peas.
Step 3 of 4
Meanwhile, bring a large pan of water to the boil. Cook both potatoes for 12-15 minutes or until tender. Drain and return to pan. Mash, then add butter and milk. Mash again until quite smooth, then season.
Step 4 of 4
Preheat oven to 220°C. Spoon vegetable mixture into an 8-cup capacity ovenproof dish. Top with mash and sprinkle over parmesan. Bake for 20 minutes or until golden. Serve.
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