Heat 1 tbsp of the oil in a
flameproof dish over a medium
heat. Add the onions and cook for
10 mins until softened, then stir in
the flour and cook for a further
2 mins. Add the carrots, cauliflower,
garlic and rosemary, and cook for 5 mins, stirring regularly, until they
begin to soften.
Tip the tomatoes into the
vegetables along with a can full
of water. Cover with a lid and
simmer for 10 mins, then remove
the lid and cook for 10-15 mins
more, until the sauce has thickened
and the vegetables are cooked.
Season, stir in the peas and cook
for 1 min more.
Meanwhile, boil the potatoes
for 10-15 mins until tender. Drain,
then place back in the saucepan
and mash. Stir through enough milk
to reach a fairly soft consistency,
then add the remaining olive oil
Heat the grill. Spoon the hot
vegetable mix into a pie dish, top
with the mash and drag a fork
lightly over the surface. Place
under the grill for a few mins until
the top is crisp golden brown.