Italian veggie cottage pie M


Italian veggie cottage pie M


Prep time:

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4 Tbsp. olive oil

2 aubergines, cut into chunks

2 garlic cloves, crushed

16 sundried tomatoes, roughly chopped + 1 Tbsp. of their oil

2 tsp. dried oregano

400 g spinach, washed

50 g flour

400 ml milk

125 g cheddar, grated + extra to top

800 g mashed potato


1. Preheat oven to 220°C.

2. In a large frying pan 1 tablespoon of oil. Add the aubergine, in two batches, and cook over a high heat for 5 minutes until golden. If needed add extra oil. Return all the aubergine to the pan and then add garlic, tomatoes and 1 ½ teaspoon oregano and cook for 1 min. Stir in the spinach, put a lid on the pan and leave for a few minutes to wilt.

3. Sprinkle the flour and stir through until combined. Pour in the milk, a little a time, whisking continuously. Make sure all the flour is dissolved and there are no lumps. Bring to the boil. Let bubble for a few minutes and then stir in the cheese. Season to taste with salt and pepper. Cook until the cheese has melted and the sauce turns thick.

4. Transfer the filling to an oven safe dish or pie dish.

5. Mix the remaining oregano with the mashed potatoes. Cover the filling in the dish with the mash. Sprinkle some grated cheese on top. Bake in the oven 10-15 minutes until golden brown.

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Image by Jeff King

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