Vegetarian Cottage Pie

Rhiannon and Matt's Note:

Super easy, healthy & satisfying is this low fat, high protein & high fibre pie....It's gluten-free too! It comes from Australian Healthy Food Guide & we really enjoyed it. I'm posting it here to share with others & to easily access it next time.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• cooking spray or 1 tablespoon vegetable oil
• 1 red onion, finely chopped
• 2 stalks celery, finely chopped
• 1 large carrot, finely chopped
• 2 garlic cloves, crushed
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme
• 400 g no-salt-added brown lentils, rinsed & drained
• 400 g no-salt-added kidney beans, rinsed & drained
• 2 medium zucchini, grated
• 400 g no-salt-added diced tomatoes
• 1/2 cup gluten-free vegetable stock
• 2 teaspoons balsamic vinegar
• 4 medium desiree potatoes, peeled & chopped
• 1/3 cup skim milk
• 1/2 cup parmesan cheese, finely grated

Directions:

1. Preheat oven to 200°C.
2. Spray a med-large saucepan with oil over a med-high heat, add onion, celery & carrot & cook, stirring, for 5 mins, until soft.
3. Add garlic & thyme & cook for another minute.
4. Add lentils, kidney beans, zucchini, tomatoes, stock & vinegar and bring to the boil.
5. Reduce heat & simmer, covered, for 20 minutes.
6. While this is cooking place potatoes into a microwave-safe bowl, cover with cling wrap & microwave on high for 7mins, or until very tender, then mash with the skim milk ( & a little S&P if you wish).
7. Spoon vegetable mixture into an 8 cup capacity ovenproof dish, spread your mashed potatoes over the mix, then sprinkle with parmesan.
8. Bake for 15-20 mins, or until golden.