Italian Veggie Cottage Pie

delicious veggie packed meal
Delicious veggie packed meal
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Ingredients

4 tbsp Olive oil
2 Eggplants cut into chunks
2 Garlic cloves, crushed
16 Sun-dried tomatoes roughly chopped, plus 1 tbsp of their oil
2 tsp Dried oregano divided
400 g Spinach washed
50 g Plain flour
400 ml Milk
125 g Cheddar cheese grated, plus extra to top
800 g Potatoes mash ready-made, fresh not frozen

Nutritional information

432
kcal
24g
fat
10g
saturates
35g
carbs
15g
protein
8g
fibre
Ingredients

Italian Veggie Cottage Pie

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Italian Veggie Cottage Pie is a delicious veggie recipe which will satisfy meat lovers too. Cottage pie is an old British classic, but this version gets an Italian twist with the addition of Mediterranean ingredients like sundried tomato, spinach and eggplant.

To make this, prepare a vegetable cottage pie sauce in an ovenproof dish using eggplant, onion, garlic, sundried tomato and spinach. Top with mashed potato and a sprinkle of Cheddar cheese. Bake in the oven until golden and enjoy!

To make Italian Veggie Cottage Pie, you will need the following ingredients:

Ingridiens for Italian Veggie Cottage Pie

Steps to make Italian Veggie Cottage Pie

1

Heat oven

1

Preheat the oven to 430 °F.

2

Cook eggplant

5

Heat 1 tablespoon of the olive oil in an ovenproof pan or casserole dish. Fry 2 chopped eggplants over high heat for 4-5 mins until golden. You may need to do this in two batches. Add extra oil as you need to while cooking.

3

Add garlic, tomatoes, oregano and spinach

3

Place all of the eggplants in the pan with 2 crushed cloves of garlic, 16 chopped sundried tomatoes and 1½ teaspoons of oregano. Cook for 1 minute before stirring in 400 grams of spinach. Place the lid on the pan and leave for a few minutes until the spinach wilts.

4

Make sauce

3

Sprinkle in 50 grams of flour and stir through until fully combined. Pour in 400 milliliters of milk. Bring to a boil while stirring. Gently simmer for a few minutes.

5

Add cheese

2

Stir in 125 grams of Cheddar cheese and season to taste. Cook until the cheese has fully melted and the sauce has thickened.

6

Top with mashed potato

2

Mix the ready-made mashed potato with the remaining oregano and spread over the vegetable filling. Top with some more grated Cheddar cheese.

7

Bake

15

Bake in the preheated oven for 10-15 minutes until golden.

8

Serve

Serve immediately.

This Italian Veggie Cottage Pie couldn’t be easier to make. It is a perfect recipe to make for meat free Monday. Come back to leave a comment below if you make this casserole.

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Great recipe! Thanks for sharing!

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