MARKET GARDENER’S PIE
SERVES 4 PREP + COOK 1 HOUR 40 MINS + STANDING
• 2 tbsp extra-virgin olive oil • 1 onion, chopped finely • 2 garlic cloves, chopped finely • 1½ tbsp finely chopped rosemary • 300g beetroots, peeled, cut into 2cm pieces • 500g butternut pumpkin, peeled, cut into 3cm pieces • 100g kale, leaves and stalks, sliced thinly • 2½ cups vegetable stock • 400g can lentils, drained, rinsed • ¼ cup tomato paste • 1 medium cauliflower, trimmed • ¼ cup extra-virgin olive oil, extra • 1 cup grated cheddar 1 Preheat oven to 220°C. Place a 20 x 30cm, 3-litre capacity ovenproof dish on an oven tray.
2 Heat oil in a large saucepan over medium heat, cook onion, garlic, rosemary, beetroot, pumpkin and…