Definitions
Recipe classification: All recipes have been classified according to state and territory policies and guidelines. Click here for information.
Vegie Power Index: Developed by The George Institute, a Vegie Power Index has been applied to each recipe based on the proportion of vegetable content. Click here to assess your own recipes, and download this handy conversion sheet to make entering your recipes easier!
Tips
Vegetables such as carrot, celery, zucchini, mushroom, peas, broccoli or cauliflower would all work well.
| INGREDIENTS | SERVES 18 | SERVES 45 | SERVES 90 |
Lentil filling |
|---|---|---|---|
| Olive oil | As needed | As needed | As needed |
| Onion, diced | 2 medium | 4½ tsp | 9 medium |
| Garlic, peeled and crushed | 2 cloves | 5 cloves | 10 cloves |
| Mixed vegetables, fresh or frozen | 350g | 875g | 1.75 kg |
| Canned brown lentils, drained | 3 x 400g tins | 8 x 400g tins | 16 x 400g tins |
| Canned diced tomatoes | 800g | 2 kg | 4 kg |
| Salt reduced tomato paste | 60g | 150g | 300g |
| Worcestershire sauce | 40 mL | 100 mL | 200 mL |
| Salt reduced vegetable stock powder | 10g | 25g | 50g |
| Water | 150 mL | 375 mL | 750 mL |
| Herbs, fresh/dried | 1 tsp | 2 tsp | 4 tsp |
| Salt and pepper | To taste | To taste | To taste |
Potato mash |
| Potatoes, peeled and cut into even sized pieces | 1.1 kg | 2.75 kg | 5.5 kg |
| Polyunsaturated margarine | 110g | 275g | 550g |
| Reduced fat milk | 140 mL | 350 mL | 700 mL |
| Reduced fat cheddar cheese, grated | 150g | 375g | 750g |
Method
- Preheat the oven to 180°C. Spray or lightly brush a baking dish with oil.
- Place a saucepan over medium heat and add enough oil to lightly coat the bottom of the pan. Add the onion and garlic. Cook, stirring until they start to look transparent. Add the other vegetables to the pan and cook until soft.
- Add the lentils, diced tomatoes, tomato paste, vegetable stock powder, water, Worcestershire sauce and herbs and mix well. Season with salt and pepper to taste. Simmer uncovered for 20 minutes or until the liquid has reduced and the mixture has thickened slightly. Remove the pan from the heat.
- Put the potatoes in a large saucepan and add enough warm or hot water to cover them. Bring to the boil, reduce the heat and simmer until the potatoes are soft. Drain and return them to the saucepan.
- Add the margarine and milk to the potatoes and mash until smooth and creamy.
- Spoon the lentil mixture into the bottom of the baking dish and spread the mashed potato on top. Evenly sprinkle the grated cheese over the top of the potato.
- Place the baking dish in the oven and bake for 20 minutes or until the potato topping is a golden brown and the cheese has melted.
