Name: Vegetable cottage pie
Prep time: 40 min
Cook time: 50 min
Total time: 90 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 40.00 ml fresh chillies 573; 1.00 onion chopped; 2.00 garlic cloves, crushed; 1.00 aubergine cubed, salted; 2.00 red pepper deseeded and cubed; 1.00 courgettes sliced; 250.00 g button mushrooms; 1.00 plum tomatoes tinned and chopped; 25.00 ml tomato paste; 30.00 ml pesto basil; 6.00 potatoes peeled, quartered; 125.00 ml cream cheese; 30.00 ml butter; 50.00 ml sour cream milk; 100.00 ml breadcrumbs dried; 125.00 ml cheddar cheese grated

Recipe Disclaimer

Tap for method

Ingredients (16)

40.00 ml	fresh chillies — 573
1.00	onion — chopped
2.00	garlic — cloves, crushed
1.00	aubergine — cubed, salted
2.00	red pepper — deseeded and cubed
1.00	courgettes — sliced
250.00 g	button mushrooms
1.00	plum tomatoes — tinned and chopped
25.00 ml	tomato paste
30.00 ml	pesto — basil

Topping

6.00	potatoes — peeled, quartered
125.00 ml	cream cheese
30.00 ml	butter
50.00 ml	sour cream — milk
100.00 ml	breadcrumbs — dried
125.00 ml	cheddar cheese — grated

Tap for ingredients

Method:

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.