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.
SERVES2
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
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Method
- Preheat oven to 180°C.
- Place potatoes into a saucepan, add enough cold water to cover the tops of the potatoes.
- Bring to boil, then reduce heat and simmer for approximately 10 minutes until a fork can be inserted easily. Remove from heat, then drain.
- Mash with milk and margarine.
- Meanwhile, heat oil in a large saucepan, add onion, carrot, celery, pumpkin and garlic, cook until soft.
- Add tomato, stock powder, lentils, vinegar, fresh herbs and pepper. Cook for 10 minutes, stirring gently. Remove from heat.
- Place vegetable mixture in the bottom of a pie pan, then spread potato over the top.
- Place in oven and bake for 25 minutes until golden brown.
- Remove from oven, allow to cool slightly.
- Garnish with parsley (if using) and serve.
Serving suggestion
- Serve with a green salad.
- 2potatoes, peeled and sliced into quarters
- 1 tbspmilk
- 1 tspmargarine
- 2 tspoil
- 1/2onion, chopped
- 1carrot, chopped
- 1/2stalk of celery, sliced
- 1/2 cupgrated pumpkin
- 1 clovegarlic, peeled and crushed
- 1/2can chopped tomatoes
- 1/2stock cube
- 1/2can lentils, drained and rinsed
- 2 tspvinegar
- 1/2 tspchopped fresh herbs
- pinch pepper
- Chopped fresh parsley to garnish (optional)
Per serve
- Energy1346kJ
- Total Fat7.5g
- Saturated Fat1.1g
- Total Carbohydrate44.7g
- Sugars11.7g
- Dietary Fibre10.5g
- Sodium237mg
Method
- Preheat oven to 180°C.
- Place potatoes into a saucepan, add enough cold water to cover the tops of the potatoes.
- Bring to boil, then reduce heat and simmer for approximately 10 minutes until a fork can be inserted easily. Remove from heat, then drain.
- Mash with milk and margarine.
- Meanwhile, heat oil in a large saucepan, add onion, carrot, celery, pumpkin and garlic, cook until soft.
- Add tomato, stock powder, lentils, vinegar, fresh herbs and pepper. Cook for 10 minutes, stirring gently. Remove from heat.
- Place vegetable mixture in the bottom of a pie pan, then spread potato over the top.
- Place in oven and bake for 25 minutes until golden brown.
- Remove from oven, allow to cool slightly.
- Garnish with parsley (if using) and serve.
Serving suggestion
- Serve with a green salad.
Ingredients
- 2potatoes, peeled and sliced into quarters
- 1 tbspmilk
- 1 tspmargarine
- 2 tspoil
- 1/2onion, chopped
- 1carrot, chopped
- 1/2stalk of celery, sliced
- 1/2 cupgrated pumpkin
- 1 clovegarlic, peeled and crushed
- 1/2can chopped tomatoes
- 1/2stock cube
- 1/2can lentils, drained and rinsed
- 2 tspvinegar
- 1/2 tspchopped fresh herbs
- pinch pepper
- Chopped fresh parsley to garnish (optional)
Ingredients
- 2potatoes, peeled and sliced into quarters
- 1 tbspmilk
- 1 tspmargarine
- 2 tspoil
- 1/2onion, chopped
- 1carrot, chopped
- 1/2stalk of celery, sliced
- 1/2 cupgrated pumpkin
- 1 clovegarlic, peeled and crushed
- 1/2can chopped tomatoes
- 1/2stock cube
- 1/2can lentils, drained and rinsed
- 2 tspvinegar
- 1/2 tspchopped fresh herbs
- pinch pepper
- Chopped fresh parsley to garnish (optional)
Nutrition Facts
Per serve
- Energy1346kJ
- Total Fat7.5g
- Saturated Fat1.1g
- Total Carbohydrate44.7g
- Sugars11.7g
- Dietary Fibre10.5g
- Sodium237mg
Method
- Preheat oven to 180°C.
- Place potatoes into a saucepan, add enough cold water to cover the tops of the potatoes.
- Bring to boil, then reduce heat and simmer for approximately 10 minutes until a fork can be inserted easily. Remove from heat, then drain.
- Mash with milk and margarine.
- Meanwhile, heat oil in a large saucepan, add onion, carrot, celery, pumpkin and garlic, cook until soft.
- Add tomato, stock powder, lentils, vinegar, fresh herbs and pepper. Cook for 10 minutes, stirring gently. Remove from heat.
- Place vegetable mixture in the bottom of a pie pan, then spread potato over the top.
- Place in oven and bake for 25 minutes until golden brown.
- Remove from oven, allow to cool slightly.
- Garnish with parsley (if using) and serve.
Serving suggestion
- Serve with a green salad.
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