Winter Vegetable Pie

One portion of this delicious vegetarian shepherd's pie contains all 5 of your recommended 5-a-day intake

• Cooking Time Prep 15 mins
  Cook 45 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  388

• Protein

  15g

• Carbs

  62g

• Fat

  8g

• Saturates

  2g

• Fibre

  11g

• Sugar

  18g

• Salt

  0.3g

Ingredients

• 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

Directions

1. 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.
2. 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.
3. 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.
4. 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.

Categories: Courses, Family & Kids, Healthy, Special Diets