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Veggie Cottage Pie

30 Minute Veggie Cottage Pie. For those that aren't keen on fake meat alternatives, this pie packs lots of flavour and veggies.

Serves: 4 Time: 30 minutes



  • 1 Tablespoon Olive Oil

  • 1 Aubergine, cut into chunks

  • 2 Garlic Cloves, crushed

  • 10 Sun Dried Tomatoes, roughly chopped, plus 1 tablespoon of their oil

  • 1⁄2 Teaspoon Dried Oregano

  • 260g Spinach

  • 30g Plain Flour

  • 260ml Milk

  • 90g Cheddar, grated, plus a little extra to top (10g)

  • 750g Potatoes, peeled and cut into chunks


  1. Heat oven to 220°C.

  2. Then boil the potatoes until tender, drain, air dry and mash with a knob of butter and half the oregano. Set aside.

  3. Meanwhile, heat 1 tablespoon of oil in a large non-stick pan (with a lid). Saute the aubergine until nice and golden, add garlic, tomatoes and the remaining oregano, cooking for another minute. Next add the spinach, then pop the lid on for a few minutes allowing it to wilt.

  4. Next, add the flour, stirring well. Begin to pour in the milk, gently bringing it to a boil. Once bubbling, add the cheese and season well. Continue to cook until the sauce has thickened slightly.

  5. Pour the filling into an oven-proof dish, top with the mash and sprinkle any leftover grated cheese on top, bake for 10-15 mins until nice and golden.


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