Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- ¾ cup dried red lentils
- 500 ml (2 cups) passata
- 1 reduced salt vegetable stock cube, crumbled
- 2 teaspoons dried Italian herbs
- 500 g frozen mixed vegetables
Topping
- 500 g orange sweet potatoes, peeled, chopped
- 2 large (400 g) potatoes, peeled, chopped
- ½ cup milk
- ½ cup grated reduced fat tasty cheese
Method
Step 1
Heat oil in a large, non-stick frying pan. Add onion. Cook, stirring, for about 3 minutes until softened.
Step 2
Stir in lentils, passata, stock cube, herbs and 500 ml hot water. Bring to the boil. Reduce heat, simmer for 15-20 minutes, until lentils are tender, stirring occasionally. Stir in frozen vegetables. Simmer for a further 5 minutes. Transfer to an ovenproof dish (8-cup capacity).
Step 3
Meanwhile to make topping, cook sweet potato and potato in a large saucepan of boiling water for 20 minutes or until tender. Drain and return vegetables to pan. Add milk, season with pepper and mash over low heat until smooth.
Step 4
Spoon mash over lentil mixture in dish and rough up surface with a fork or the back of a spoon. Sprinkle with cheese. Bake in preheated 200 °C oven (fan-forced) for 20-25 minutes, or until topping is lightly browned.
Tips
- We used a carrot, cauliflower, beans and broccoli frozen vegetable mix but any frozen vegetable mix can be used.
- Replace sweet potato with 500 g pumpkin, if preferred.
