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.
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
- 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
- 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
- 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.
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