Italian Veggie Cottage Pie Recipe

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

  • Prep: 10 min
  • Cook: 30 min
  • Easy
  • Serves: 6
  • 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 mashed potato

  • 4 tbsp olive oil

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

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.