Potato topped pie

Here’s a great vegetable pie that kids can help prepare. It's a really simple recipe that's tasty too. Perfect for cheap weeknight dinners.

Potato topped pies
SERVES2
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner

Method

  1. Preheat oven to 180°C.
  2. Place potatoes into a saucepan, add enough cold water to cover the tops of the potatoes.
  3. Bring to boil, then reduce heat and simmer for approximately 10 minutes until a fork can be inserted easily. Remove from heat, then drain.
  4. Mash with milk and margarine.
  5. Meanwhile, heat oil in a large saucepan, add onion, carrot, celery, pumpkin and garlic, cook until soft.
  6. Add tomato, stock powder, lentils, vinegar, fresh herbs and pepper. Cook for 10 minutes, stirring gently. Remove from heat.
  7. Place vegetable mixture in the bottom of a pie pan, then spread potato over the top.
  8. Place in oven and bake for 25 minutes until golden brown.
  9. Remove from oven, allow to cool slightly.
  10. Garnish with parsley (if using) and serve.

Serving suggestion

  • Serve with a green salad.
  • potatoes, peeled and sliced into quarters
  • 1 tbsp
    milk
  • 1 tsp
    margarine
  • 2 tsp
    oil
  • 1/2 
    onion, chopped
  • carrot, chopped
  • 1/2 
    stalk of celery, sliced
  • 1/2 cup
    grated pumpkin
  • 1 clove
    garlic, peeled and crushed
  • 1/2 
    can chopped tomatoes
  • 1/2 
    stock cube
  • 1/2 
    can lentils, drained and rinsed
  • 2 tsp
    vinegar
  • 1/2 tsp
    chopped fresh herbs
  •  
    pinch pepper
  •  
    Chopped fresh parsley to garnish (optional)
Per serve
  • Energy
    1346kJ
  • Total Fat
    7.5g
  • Saturated Fat
    1.1g
  • Total Carbohydrate
    44.7g
  • Sugars
    11.7g
  • Dietary Fibre
    10.5g
  • Sodium
    237mg