Serves 4 Time 40 mins
Ingredients
350g mushrooms sliced
1⁄3 cup (80g) tomato paste
6 sprigs of fresh thyme leaves stripped or 1 tsp dried
3⁄4 cup (190ml) vegetable stock
1 tin of crushed tomatoes (400g tin)
500g frozen mixed vegetables (eg broccoli, beans, cauliflower, carrot, capsicum) or other combination
1 tin of lentils (400g tin) drained & rinsed
salt & pepper, to taste
Mash
600g sweet potatoes peeled & cut in chunks
1⁄2 cup (125g) Greek yoghurt (or dairy-free alternative)
2⁄3 cup (80g) parmesan grated
Method
1.Preheat oven to 180°C/fan-forced 160°C.
2. To begin the mash, place sweet potato in a saucepan, add enough water to cover and season with salt. Simmer for 10-15 minutes or until tender. Drain, reserving some of the cooking water, and mash until smooth. Stir through yoghurt and half of the cheese, adding a little cooking water if necessary.
3. At the same time, heat a large deep non-stick frypan over medium heat.
4. Spray pan with oil, add mushrooms and cook without stirring for a few minutes.
5. Stir through tomato paste, thyme leaves and a splash of water and cook for 5 minutes, stirring occasionally, or until tender.
6. Add stock and tomatoes, bring to the boil then simmer for 5 minutes or until slightly thickened.
7. Stir through vegetables and lentils and cook, stirring until heated through. Season with salt and generously with pepper.
8. Spoon into a 10-cup (2.5 litre) oven-proof dish and spread mash over evenly over the top. Scatter over remaining cheese and bake for 15-20 minutes or until heated through and golden.
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