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Italian veggie cottage pie

Italian veggie cottage pie

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Rating: 5 out of 5.71 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal432
fat24g
saturates10g
carbs35g
sugars9g
fibre8g
protein15g
salt0.7g
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Ingredients

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

    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.

Goes well with

Recipe from Good Food magazine, September 2016

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Overall rating

Rating: 5 out of 5.71 ratings

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