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:
Preheat the oven to 430 °F.
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.
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.
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.
Stir in 125 grams of Cheddar cheese and season to taste. Cook until the cheese has fully melted and the sauce has thickened.
Mix the ready-made mashed potato with the remaining oregano and spread over the vegetable filling. Top with some more grated Cheddar cheese.
Bake in the preheated oven for 10-15 minutes until golden.
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.
Great recipe! Thanks for sharing!
