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Veggie Cottage Pie

30-60 minutes
Mild
Easy
lc Low Calorie
nf Nut Free
v Veggie

Veggie Cottage Pie

Switch up an old English favourite with some intense Italian flavour: This recipe pairs a cheesy potato topping with a delicious sundried tomato and aubergine filling.

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Ingredients

  • Spinach (washed) - 100 g
  • White potatoes (peeled/washed) x 2
  • Aubergine (cubed) x 0.5
  • Sun dried tomatoes (+ ½ tbsp oil) x 4
  • Plain Flour - 15 g
  • Milk - 100 ml
  • Cheddar cheese (grated) - 40 g
  • Garlic clove (crushed) x 1
  • Oregano (dried) - 0.5 tsp

* Please check all packaging for allergies before purchasing items.

Method

Ingredients

  • Spinach (washed) - 200 g
  • White potatoes (peeled/washed) x 4
  • Aubergine (cubed) x 1
  • Sun dried tomatoes (+ ½ tbsp oil) x 8
  • Plain Flour - 30 g
  • Milk - 200 ml
  • Cheddar cheese (grated) - 80 g
  • Garlic clove (crushed) x 2
  • Oregano (dried) - 1 tsp

* Please check all packaging for allergies before purchasing items.

Method

Ingredients

  • Spinach (washed) - 400 g
  • White potatoes (peeled/washed) x 8
  • Aubergine (cubed) x 2
  • Sun dried tomatoes (+ ½ tbsp oil) x 16
  • Plain Flour - 60 g
  • Milk - 400 ml
  • Cheddar cheese (grated) - 160 g
  • Garlic clove (crushed) x 4
  • Oregano (dried) - 2 tsp

* Please check all packaging for allergies before purchasing items.

Method

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