Winter vegetable pie
One portion of this delicious vegetarian shepherd's pie contains all 5 of your recommended 5-a-day intake
- Prep:15 mins
- Serves 4
Nutrition per serving
- kcal 388
- fat 8g
- saturates 2g
- carbs 62g
- sugars 18g
- fibre 11g
- protein 15g
- salt 0.3g
- 2 tbsp olive oil
- 2 onions, sliced
- 1 tbsp flour
- 300g (about 2 large) carrots, cut into small batons
- ½ cauliflower, broken into small florets
- 4 garlic cloves, finely sliced
- 1 rosemary sprig, leaves finely chopped
- 400g can chopped tomatoes
- 200g frozen peas
- 900g potatoes, cut into chunks
- up to 200ml/7fl oz milk
Heat 1 tbsp of the oil in a flameproof dish over a medium heat. Add the onions and cook for 10 mins until softened, then stir in the flour and cook for a further 2 mins. Add the carrots, cauliflower, garlic and rosemary, and cook for 5 mins, stirring regularly, until they begin to soften.
Tip the tomatoes into the vegetables along with a can full of water. Cover with a lid and simmer for 10 mins, then remove the lid and cook for 10-15 mins more, until the sauce has thickened and the vegetables are cooked. Season, stir in the peas and cook for 1 min more.
Meanwhile, boil the potatoes for 10-15 mins until tender. Drain, then place back in the saucepan and mash. Stir through enough milk to reach a fairly soft consistency, then add the remaining olive oil and season.
Heat the grill. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface. Place under the grill for a few mins until the top is crisp golden brown.