Super Tasty Gardener's Pie
@cheftomwalton's Gardener's Pie is loaded with fresh wintertime veggies. It's a comfort meal that's popular with the whole family, but it's also oh so good for you! Our favourite combo.
Serves 4
INGREDIENTS
1 large eggplant, sliced into 1cm rounds
4 tbsp olive oil
Sea salt, fresh ground black pepper
½ head cauliflower, roughly chopped
3 medium cup mushrooms, finely chopped
3 clove garlic, sliced
½ jar GOOD SIDE Caramelised Onion
6 sprigs thyme
1 ½ cup red lentils
1 jar GOOD Sugo Napoli Sauce
500ml GOOD BONES Chicken Bone Broth
2 cup silverbeet, sliced
1 cup cottage cheese
METHOD
Preheat an oven to 200°C.
Brush the eggplant slices with half the olive oil, season lightly and place onto a lined baking tray. Roast for 10 minutes until lightly golden and soft. Set aside.
Bring a large pot of lightly salted water to the boil. Add the cauliflower and cook until very soft, around 8 minutes. Drain well and allow to steam dry in a sieve.
Heat the remaining olive oil in a large saucepan over a high heat and add the mushrooms, garlic thyme and a big pinch of salt. Cook the mushrooms until they have broken down then add the onions lentils, Sugo and Bone Broth and simmer until the mix has thickened and the lentils are cooked. Add the silverbeet to wilt through then allow the mix to cool.
Crush the cauliflower with a potato masher, mix through the cottage cheese and season to taste.
Preheat the oven to 190°C. Layer the lentil ragu with the eggplant slices into a 26cm pie dish and top with the cauliflower and a drizzle of olive oil. Bake for 30 -35 minutes until the cauliflower top is lightly golden and the mix is bubbling.
Serve with a seasonal salad.