Vegetable Cottage Pie

A healthy and filling vegetable pie with a mashed potato crust
Ingredients - Serves 4
  • 1 large (or 300 g) onion, diced
  • 2 cups mixed vegetables (carrots, green beans, cauliflower, broccoli, green peas)
  • 1X400g can mixed beans (kidney beans, cannellini beans, chickpeas) or dried beans, soaked overnight and cooked
  • 3-4 cloves (or 12 g) of garlic, roughly chopped
  • 2 medium-sized (or 200 g) tomatoes, chopped or ¼ cup passata (tomato sauce for cooking)
  • 2 tbsp extra virgin olive oil
  • 1 tsp paprika
  • 1 tsp dried oregano or a few fresh leaves
  • 1 tsp white or brown sugar
  • 2 tbsp butter
  • 500 g potatoes, cubed
  • Salt
  • ground black pepper
  • breadcrumbs or parmesan cheese, to sprinkle on top
  1. Preheat oven to 180C/350F
  2. Cover and cook the potatoes with ¼ cup of water in a microwave on high for 8 minutes
  3. Let cool, mash well and mix in butter, salt and ground black pepper. Set aside
  4. Heat oil in a saucepan. Saute the onions till soft and translucent
  5. Add garlic, tomatoes (or passata), paprika and oregano. Mix well and cook for 1-2 minutes
  6. Drain the canned beans, rinse and add to the onion-tomato mixture along with all the vegetables
  7. Season well with salt and cover and cook until the vegetables and beans are soft
  8. Distribute the vegetable mixture evenly into 4 small oven-safe pots or into a single large one
  9. Spread the mashed potatoes on top and sprinkle with breadcrumbs or parmesan cheese
  10. Bake in oven for 20 minutes or until the crust is browned. Let cool on the counter for 5-10 minutes before serving
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