Italian veggie cottage pie

Italian veggie cottage pie

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(24 ratings)

Prep: 10 mins Cook: 30 mins


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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  • 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



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

  • 400g spinach, washed



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

  • 50g plain flour
  • 400ml milk



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

  • 125g cheddar, grated, plus extra to top



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

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


  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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17th Mar, 2017
Excellent. Also added extra veggies - red pepper, mushrooms and courgette. Easy, tasty and filling.
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
31st Oct, 2016
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!
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.
barkaz's picture
22nd Sep, 2016
i'm not a huge fan of aubergines, (I don't think I've ever cooked them) spinach or sundried tomatoes but I'm bored with my usual recipes and I thought the picture made it look tasty.... wow so pleased I decided to try something different, its now added to favourites!
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
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.
21st Dec, 2016
Thank you for the helpful advice. Cant wait to get cooking. thanks
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