Vegetable & lentil pot pies
MAKES 4
INGREDIENTS
1 Tbsp olive oil1 medium onion, chopped finely1 medium carrot, chopped coarsely2 stalks celery, trimmed, chopped coarsely1 medium parsnip, chopped coarsely2 cloves garlic, crushed200g button mushrooms, sliced thickly2 bay leaves1 Tbsp finely chopped fresh rosemary, plus extra leaves to serve¼ cup tomato paste1 cup vegetable stock400g can diced tomatoes150g green beans, trimmed, chopped coarsely2 x 400g cans brown lentils, drained, rinsed300g potatoes, chopped coarsely300g orange kūmara, chopped coarsely60g butter½ cup finely grated parmesan-style cheese
1 Heat oil in a large saucepan over medium-high heat; cook onion, carrot, celery, parsnip and garlic, stirring, for 10 minutes or until vegetables soften. Add mushrooms, bay leaves and rosemary; cook, stirring, until fragrant. Stir in tomato paste, stock and canned tomatoes; bring to the boil. Reduce…
