• 1 onion, chopped
  • 1 stick celery, chopped
  • 2 Tbsp Wattie's Tomato Paste
  • 1 cup diced pumpkin (150g)
  • 1 cup diced carrots (150g)
  • 1 cup diced kumara (150g)
  • 400g can Wattie’s Cannellini Beans in Springwater,* drained
  • 400g can Wattie’s Savoury Tomatoes
  • Handful fresh parsley leaves, chopped

  • Mashed Potatoes:
  • 750g potatoes, peeled and chopped
  • 25g butter
  • 2 Tbsp milk

  • ½ cup grated low fat cheese
  1. Heat a dash of oil in a deep lidded frying pan or saucepan. Add onion and celery and cook over a low heat until onion softens. Stir in Wattie’s Tomato Paste and cook a further minute.
  2. Add pumpkin, carrot, kumara and drained Wattie’s Cannellini Beans. Pour over Wattie’s Savoury Tomatoes and ½ can of water. Bring to the boil. Reduce heat cover and simmer 25-30 minutes or until vegetables are tender. Stir in chopped parsley.
  3. Preheat oven to 190°C (fan assisted). Transfer vegetables and sauce to a lasagne-style dish. Top with mashed potato and sprinkle over grated cheese. Bake for 20-30 minutes until potatoes are golden and filling hot.

Mashed Potato:

  1. Cook potatoes in lightly salted boiling water until tender. Drain well. Mash potatoes and mix in butter and milk until smooth and creamy.

Top Tips

  • * Product available in New World and Pak’n Save.
  • Make sure you don’t let the sauce reduce too much as the vegetables will continue to absorb sauce as they cool.
  • Add a dollop of your favourite pesto to the vegetable filling if wished before topping with mashed potato.
  • Add ½ tsp Gregg’s Ground Cumin and ½ tsp Gregg’s Ground Coriander to the softened onion if wished.
  • This recipe also makes a great side dish – serve with crumbed or grilled chicken.
  • Substitute the winter vegetables for red onions, red and green capsicums, courgettes, eggplant and frozen peas which need to be added with the parsley at the end of cooking.
  • Replace the chopped parsley with a good dollop of basil pesto.
  • Top with mashed kumara in place of the potato.

Swap it out

  • Try switching out the Wattie's Cannellini Beans for Wattie's Pinto, Red Kidney or Lentils.
  • You can also try different tomatoes in place of the Wattie's Savoury Tomatoes such as Wattie’s Indian Style, Wattie’s Mexican Style, or Wattie’s Italian Style Tomatoes.

Made With

Tomato Paste

Concentrated tomato suited to adding to sauces, casseroles & pizzas.

* This recipe is classified as Gluten Free. To the best of our knowledge, the ingredients used in this recipe including the Heinz Wattie’s products do not contain any added cereals containing gluten or ingredients derived from cereals containing gluten. It is important to carefully read ingredient labels on food products because foods can sometimes be reformulated and the ingredients, allergens or nutrition information can sometimes change without notice.

Rate and Review

4 Ratings

Reviews (4)

Nathan Hey's Review | Rating

Wasn't too bad. Came together very nicely.

GavinIngrid's Review | Rating

Fabulous! My husband didn't even realize it was meat free and went in for a second helping even AFTER I told him it was vegetarian. I did tweak it a bit though, I used baked beans instead of cannellini and used my own harvest sauce I made during summers abundance and I also put in 1/4 cup of red lentils.

Shannon Taura's Review | Rating

Was a hit with my whanau though I had to substitute the cannellini beans with chick peas. still delicious!

cherie hellyer's Rating