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Vegetable cottage pie

Recipe from: 6/1/2002 12:00:00 AM
Ingredients 17
Servings 6
Time 40 minutes


  • 40
    olive oil
  • 1
    onion, chopped
  • 2
    cloves garlic, crushed
  • 1
    aubergine, cubed, salted and drained
  • 2
    red peppers, cubed
  • 1
    punnet courgettes, sliced
  • 250
    button mushrooms
  • 1
    x 400 g can plum tomatoes, chopped
  • 25
    tomato paste
  • 30
    basil pesto
  • Topping

  • 6
    potatoes, peeled and quartered
  • 125
    cream cheese
  • 30
  • 50
    sour cream (or milk)
  • 100
    dried breadcrumbs
  • 125
    Cheddar cheese, grated


50 minutes

Heat the oil in a saucepan and sauté the onion until soft.
Add the garlic and sauté for a further minute.
Add the brinjal and fry for three minutes.
Add the remaining filling ingredients, except the pesto.
Bring to the boil, then reduce heat and simmer for 10 minutes.
Add the pesto and season to taste.
To make the topping, boil potatoes until tender. Drain and use a potato masher to mash the potatoes until smooth.
Add the cream cheese, butter and sour cream or milk and mix well.
Season well with salt and freshly ground black pepper.
Spoon on top of the veggie filling.
Mix the breadcrumbs and grated cheese together and sprinkle over the potato.
Bake in a preheated 200 °C oven for 30 minutes or until golden.


Read more on: bake  |  sauté

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