Italian veggie cottage pie

A pizza sitting on top of a wooden table Vegetarian Comfort Food Recipes

Preparation and cooking time

  • Prep:10 mins
  • Cook:30 mins
  • Easy
  • Serves 6

An Italian twist on an English classic, with sundried tomato, spinach and aubergine, this veggie pie makes a super budget supper

Nutrient Unit
kcal 432
fat 24g
saturates 10g
carbs 35g
sugars 9g
fibre 8g
protein 15g
salt 0.7g

Ingredients

  • 4 tbsp olive oil
  • 2 aubergines, cut into chunks
  • 2 large garlic cloves, crushed
  • 16 sundried tomatoes, roughly chopped, plus 1 tbsp of their oil
  • 2 tsp dried oregano
  • 400g spinach, washed
  • 50g plain flour
  • 400ml milk
  • 125g cheddar, grated, plus extra to top
  • 800g ready-made mashed potato (fresh not frozen)
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Method

  • STEP 1

Heat oven to 220C/200C fan/gas 7. Heat 1 tbsp of the oil in a large, lidded frying pan or flameproof casserole dish. Cook the aubergine, in two batches, over a high heat for 4-5 mins until golden, adding extra oil as you need to. Return all the aubergine to the pan with the garlic, tomatoes and 1 1/2 tsp oregano and cook for 1 min. Stir in the spinach, put the lid on the pan and leave for a few mins to wilt.

  • STEP 2
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Add the flour and stir through until combined. Pour in the milk, stir gently and bring to the boil. Bubble for a few mins, then stir in the cheese and season. Cook until the cheese has melted and the sauce has thickened.

  • STEP 3

Mix the mash with the remaining oregano and spread over the filling. Scatter over a little more grated cheese and bake for 10-15 mins until golden.

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