Looking for a comforting and flavorful meal that’s both satisfying and easy to prepare?

This Veggie Cottage Pie is just what you need!

Bursting with tender aubergines, wilted spinach, and a rich, cheesy sauce, all topped with creamy mashed potatoes, this dish brings together a delightful combination of textures and tastes.

Perfect for a family dinner or a cozy night in, this recipe is straightforward enough for beginners and delicious enough to become a staple in your kitchen.

Get ready to enjoy a hearty meal that warms the soul and pleases the palate!

Save This Recipe!

Enter your email and we’ll send you this recipe so you can come back to it later! 😊

Name

Email

SAVE THIS RECIPE

Ingredients

• 4 tablespoons olive oil
• 2 aubergines, cut into chunks
• 2 large garlic cloves, crushed
• 16 sundried tomatoes, roughly chopped, plus
• 1 tablespoon of their oil
• 2 teaspoons dried oregano
• 400 grams spinach, washed
• 50 grams plain flour
• 400 milliliters milk
• 125 grams cheddar cheese, grated, plus extra for topping
• 800 grams ready-made mashed potato (preferably fresh, not frozen)

Easy, Healthy Recipes

Delivered to your inbox

Join over 5,000 food lovers
getting healthy, easy-to-make recipes weekly!

Submit

Instructions

Step 1: Cook the Aubergines

Preheat your oven to 220°C (200°C fan) or Gas Mark 7.

Heat 1 tablespoon of olive oil in a large, lidded frying pan or flameproof casserole dish over high heat.

Add the aubergine chunks in batches, cooking for 4-5 minutes until golden. Add more oil if needed. Once all the aubergine is cooked, return it to the pan.

Stir in the crushed garlic, roughly chopped sundried tomatoes, and 1 ½ teaspoons of dried oregano. Cook for 1 minute.

Add the washed spinach, cover the pan with a lid, and let it cook for a few minutes until the spinach has wilted.

Step 2: Make the Sauce

Sprinkle the plain flour over the aubergine mixture and stir until everything is combined.

Gradually pour in the milk, stirring gently. Bring the mixture to a boil, then let it simmer for a few minutes.

Stir in the grated cheddar cheese and season to taste. Continue cooking until the cheese is melted and the sauce has thickened.

Step 3: Add the Mash and Bake

Mix the remaining oregano into the ready-made mashed potato.

Spread the mashed potato evenly over the aubergine and spinach mixture.

Sprinkle a little extra grated cheese on top.

Bake in the preheated oven for 10-15 minutes, or until the top is golden and crispy. Alternatively, you can grill the top for a few minutes if you prefer, but keep an eye on it to avoid burning.

FAQs

1. Can I add other vegetables?

Feel free to customize the pie by adding other vegetables such as bell peppers, mushrooms, or zucchini. Just make sure to cook them until tender before adding them to the mix.

2. How can I make the topping extra crispy?

To achieve a crispy top, you can place the pie under the grill (broiler) for the last few minutes of baking. Watch it closely to avoid burning.

The Best Italian Veggie Cottage Pie

This Veggie Cottage Pie features golden aubergines and fresh spinach in a creamy cheese sauce, topped with seasoned mashed potatoes and baked to perfection for a comforting and flavorful meal.

Print Pin Rate

Cuisine: Italian

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 55 minutes minutes

Servings: 4

Ingredients

• ▢ 4 tbsp olive oil
• ▢ 2 aubergines (eggplants) cut into chunks
• ▢ 2 large garlic cloves crushed
• ▢ 16 sundried tomatoes roughly chopped, plus 1 tablespoon of their oil
• ▢ 2 tsp dried oregano
• ▢ 400 grams fresh spinach washed
• ▢ 50 grams plain flour
• ▢ 400 milliliters milk
• ▢ 125 grams grated cheddar cheese (plus extra for topping)
• ▢ 800 grams ready-made fresh mashed potato (not frozen)

Instructions

Cook the Aubergines

1. Preheat your oven to 220°C (200°C fan) or Gas Mark 7.

   Heat 1 tablespoon of olive oil in a large, lidded frying pan or flameproof casserole dish over high heat.

   Add the aubergine chunks in batches, cooking for 4-5 minutes until golden. Add more oil if needed. Once all the aubergine is cooked, return it to the pan.

   Stir in the crushed garlic, roughly chopped sundried tomatoes, and 1 ½ teaspoons of dried oregano. Cook for 1 minute.

   Add the washed spinach, cover the pan with a lid, and let it cook for a few minutes until the spinach has wilted.

Make the Sauce

1. Sprinkle the plain flour over the aubergine mixture and stir until everything is combined.

   Gradually pour in the milk, stirring gently. Bring the mixture to a boil, then let it simmer for a few minutes.

   Stir in the grated cheddar cheese and season to taste. Continue cooking until the cheese is melted and the sauce has thickened.

Add the Mash and Bake

1. Mix the remaining oregano into the ready-made mashed potato.

   Spread the mashed potato evenly over the aubergine and spinach mixture.

   Sprinkle a little extra grated cheese on top.

   Bake in the preheated oven for 10-15 minutes, or until the top is golden and crispy. Alternatively, you can grill the top for a few minutes if you prefer, but keep an eye on it to avoid burning.

More Recipes You'll Love

Simple Italian Manicotti

Simple Italian Greek-Cypriot Pasta Recipe

Easy Jam