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

◆ 1 ½ 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

◆ 2 ½ 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 kale stalks 10 mins. Add stock, bring to the boil. Reduce heat to medium, cook 10 mins until beetroot is just tender. Add kale leaves, lentils and tomato paste, season. Cook, stirring, 1 min, breaking up the pumpkin with the back of a spoon (this will help thicken the sauce). Spoon mixture into dish. 3 Cut a 1cm slice horizontally from the base of the cauliflower so that it sits flat on a board. Cut cauliflower into 2cm-thick slices. 4 Place cauliflower slices, slightly overlapping, in rows over the vegetable mixture, brush with the extra oil and sprinkle with cheddar as you place slices. Cover with foil.

5 Bake pie 20 mins. Remove foil and bake a further 35 mins or until the cauliflower crust is golden and tender. Stand 5 mins before serving.