Veggie Cottage Pie with Kalettes

Steps

1. Prep veggies Preheat oven grill to high. Bring a pot of salted water to the boil. Set aside a baking dish (about 20x20cm). Peel and dice kumara 2cm; finely dice onion; dice celery and carrot 1cm; drain and rinse lentils.
2. Cook kumara Cook kumara in pot of boiling water for 8 minutes, until soft. Drain, return to pot with a knob of butter and mash until smooth. Season and cover to keep warm. While kumara cooks, heat a drizzle of oil in a fry-pan on medium heat.
3. Cook filling Add onion, celery and carrot to pan and cook for 6-7 minutes, until softened. Add pinch of salt, garlic, second measure of thyme and pie herbs and cook a further 1 minute, until fragrant. Add all remaining filling ingredients to pan and simmer for about 5 minutes, until veggies are tender and sauce has thickened. Season to taste.
4. Finish pie Spoon veggie filling into casserole dish and spread out mashed kumara to evenly cover filling. Sprinkle over grated cheese and first measure of thyme, grill for 5-8 minutes, or until topping is golden. Leave to cool for 5 minutes before serving.
5. Make salad Combine honey, mustard and lemon juice with a drizzle of oil in a salad bowl. Thinly slice kalettes and toss trough dressing. Season to taste.
6. Serve veggie cottage pie with salad on the side.