French Onion Gardeners Pie with Crunchy Sourdough & Rosemary

Steps

1. Before you start. Preheat oven to 220°C (or 200°C fan bake). Bring a medium pot of salted water to the boil. Set aside a small-medium roasting dish.
2. Prep veggies. Prep onion, garlic and beans. Roughly tear mushrooms into 2cm chunks. Prep kumara and parsnip and set aside. Remove tough inner stems from kale and roughly chop the leaves.
3. Cook topping. Cook kumara and parsnip in pot of boiling water on high heat for 15-18 minutes, until just tender. Drain well, return to pot and lightly crush with a potato masher. Stir through butter, kale and a pinch of salt. Cover and set aside.
4. Meanwhile, cook filling. Heat oil in a large, deep fry-pan on medium-high heat. Cook onion for 5-6 minutes, until softened and browned. Add mushrooms and garlic to pan and cook for 2-3 minutes, until browned. Add pie spices to pan and cook, stirring, for 1 minute, until fragrant.
5. Add beans, sundried tomato olive and garlic paste, water measure and salt to pan and bring to a simmer. Once simmering, reduce heat to low and simmer for 4-5 minutes, until sauce has thickened. Season to taste with salt.
6. While sauce simmers, prep sourdough. Prep sourdough and rosemary. Toss in a bowl with super seed mix, rosemary, a pinch of salt and olive oil. Set aside.
7. Finish pie. Spoon filling into roasting dish. Spoon over topping and gently spread it out to the edges, until evenly covered. Sprinkle over sourdough and bake for 10- 15 minutes, until golden on top.
8. Serve. Pie in bowls.