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Italian Veggie Cottage Pie

Italian Veggie Cottage Pie

Name: Italian Veggie Cottage Pie
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6
Cuisine: World
Ingredients: Olive oil 4 tbsp; Eggplants 2; Garlic 2; Sun-dried tomatoes 16; Dried oregano 2 tsp; Spinach 400 g; Plain flour 50 g; Milk 400 ml; Cheddar cheese 125 g; Potatoes mash 800 g

delicious veggie packed meal

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Like 1
30m
Serves 6
Easy
430 °F
(1)

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

fibre

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

Italian Veggie Cottage Pie

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:

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 O'connor

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!