Best Veggie Cottage Pie Recipes

ITALIAN VEGGIE COTTAGE PIE

Italian veggie cottage pie image

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

Provided by Katy Greenwood

Time 40m

Number Of Ingredients 10

Ingredients

4 tbsp olive oil
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
400g spinach, washed
50g plain flour
400ml milk
125g cheddar, grated, plus extra to top
800g ready-made mashed potato (fresh not frozen)

Steps:

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.
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.
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.

Nutrition Facts : Calories 432 calories, Fat 24 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 8 grams fiber, Protein 15 grams protein, Sodium 0.7 milligram of sodium

VEGGIE COTTAGE PIE

Veggie Cottage pie image

A tomato based vegetarian cottage pie

Provided by Jasmine clackett

Time 1h30m

Yield Serves 4

Number Of Ingredients 0

Ingredients

Steps:

Peel the potato and cut into squares whilst a pan of water is boiling. When the water is boiled, add the potatoes. Simmer until they are soft enough to mash.
Whilst waiting for the potatoes, fry together the onion, pepper, courgette, mushroom and carrot. When they are soft add the tomato sauce, the veg stock cube and the beans and simmer for 20 mins.
When the potatoes are finished, drain them and place back into the empty pan. Add the milk and butter and mash until no lumps.
In a rectangular dish, add the veg and beans and then top with mash. Mark the top of the mash with the back of your fork. Place under a grill until the mash is browned on top.