- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onions, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp flour
Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…
- 300g (about 2 large) carrot, cut into small batons
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- ½ cauliflower, broken into small florets
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
- 4 garlic cloves, finely sliced
- 1 rosemary sprig, leaves finely chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 400g can chopped tomato
- 200g frozen pea
- 900g potato, cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- up to 200ml/7fl oz milk
One of the most widely used ingredients, milk is often referred to as a 'complete' food…
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 and season.
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.