Italian veggie cottage pie

Italian veggie cottage pie

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(48 ratings)

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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal432
  • fat24g
  • saturates10g
  • carbs35g
  • sugars9g
  • fibre8g
  • protein15g
  • salt0.7g
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Ingredients

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 400g spinach, washed
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 50g plain flour
  • 400ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 125g cheddar, grated, plus extra to top
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 800g ready-made mashed potato (fresh not frozen)

Method

  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.

  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.

  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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Comments, questions and tips

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Daisyellaa's picture
Daisyellaa
27th Apr, 2020
4.05
I also didn't have sun-dried toms so added cherry and tomato paste, added courgette and artichoke too. Delicious!
Sarah Cook's picture
Sarah Cook
23rd Apr, 2020
3.05
Personally found it low on flavour but if I made it again then would follow the comments below and add more vegetables to bulk it up.
pizzalady
17th Feb, 2020
I can’t rate this as I went off piste and added courgette, red pepper and a tin of lentils and used home made sweet potato mash instead of ready made mash but it was very good and I will make it again!
Amieg2017
7th Jan, 2020
5.05
This was delicious. I added courgette (leave part-cooked as they'll go soggy in the oven), fresh tomatoes (didn't have sundried) and some tomato paste too.Had too much filling so had it as a stew with bread the next day which was also lovely. Will definitely make again!
dorothyr's picture
dorothyr
24th Aug, 2019
5.05
Lovely Dish - will make again adding a variety of veg.
sheenamackenzie
17th Mar, 2017
5.05
Excellent. Also added extra veggies - red pepper, mushrooms and courgette. Easy, tasty and filling.
catie74
16th Mar, 2017
Have just made this ready for the oven for tonight, adding courgettes, red pepper and mushrooms. I have also done the same filling but using a savoury crumble topping in the past
dragonfly22
31st Oct, 2016
5.05
This is so yummy! The kids don't even realise there is no meat. I bulk out the veg a bit more than used here. I used courgettes like catie74 . Delicious!
catie74
15th Oct, 2016
Rather good. Used a courgette too as needed using. Very adaptable - you could add some chicken if wanted which I might give a try. I served with baby corn and fine green beans
Frantic Flapjack
11th Oct, 2016
A really good veggie pie. You could use mushrooms if not keen on aubergine.

Pages

Holdolyum
28th Jun, 2020
Can you batch cook and freeze this?
lulu_grimes's picture
lulu_grimes
1st Jul, 2020
Hi, Yes you could. Make it up to the point where you are about to bake it and then cool and freeze it. Defrost it and then bake it. Lulu
alfredpoppy
20th Dec, 2016
Hi... It says that this recipe is freezable, I was just wondering from which stage shall I freeze it from, before or after putting in the oven? Thanks
goodfoodteam's picture
goodfoodteam
20th Dec, 2016
Thanks for your question, we'd suggest freezing it before cooking in step 3. You can either cook from frozen or defrost overnight in the fridge and then cook. Either way you'll need to cook the pie for longer as the ingredients will be cold. Cook until golden brown and bubbling at the edges. If it's leftovers you're thinking about, you could also freeze at the end of the recipe.
alfredpoppy
21st Dec, 2016
Thank you for the helpful advice. Cant wait to get cooking. thanks
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