Italian Veggie Cottage Pie Recipes

ITALIAN VEGGIE COTTAGE PIE

Steps:

• Heat oven to 220C/200C fan/gas 7. Heat 1 tbsp of the oil in a large, lidded frying pan or flameproof casserole dish. Cook the aubergine, in two batches, over a high heat for 4-5 mins until golden, adding extra oil as you need to. Return all the aubergine to the pan with the garlic, tomatoes and 1 1/2 tsp oregano and cook for 1 min. Stir in the spinach, put the lid on the pan and leave for a few mins to wilt.
• Add the flour and stir through until combined. Pour in the milk, stir gently and bring to the boil. Bubble for a few mins, then stir in the cheese and season. Cook until the cheese has melted and the sauce has thickened.
• Mix the mash with the remaining oregano and spread over the filling. Scatter over a little more grated cheese and bake for 10-15 mins until golden.

VALERIE'S ITALIAN VEGGIE PIE

Steps:

• Preheat the oven to 350 degrees F.
• Heat the oil in a nonstick skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until starting to brown, 5 minutes. Add the shallots and saute for another 5 minutes. Add the spinach, Italian seasoning, a large pinch of salt and a pinch of pepper. Cook, stirring, until the spinach is wilted, a few minutes more. Remove from heat and let cool.
• Pat the crescent roll dough into a 9-by-13-inch casserole dish.
• In a large bowl, mix together the sauteed vegetables, mozzarella, Parmesan and eggs. Pat the mixture into the crescent roll dough.
• Bake until golden brown, 30 to 40 minutes.

ITALIAN COTTAGE PIE

Steps:

• First make the Beef with red wine & carrots (see 'Goes well with'). You will need half the finished stew for this recipe.
• Heat oven to 220C/200C fan/gas 7. Cook the potatoes in boiling, salted water for 10 mins until almost done. Drain well, then mix with the butter and half the Parmesan.
• In a large saucepan, fry the pancetta or bacon until golden. Stir in the fresh oregano leaves or dried oregano, then add the beef stew and heat through. Tip into an ovenproof dish and top with the cheesy potatoes, overlapping. Sprinkle with the remaining Parmesan and bake for 20 mins until golden and crisp on top. Serve with a green salad.

ITALIAN INFLUENCED VEGETARIAN COTTAGE PIE

Steps:

• Peel and quater the potatos and place in a pot of salted water to boil at a medium heat.
• Chop the onion roughly and throw into the 4 tablespoons of heated olive oil in a large pot, fry to transparency. Add the garlic paste, salt, celery salt and, if desired, some black pepper. Mix together well.
• Add the Quron mince to the onions and fry lightly to seal the mince. Mix together well. Add to the mince, stock made from the chopped tomatos, tomato puree and ketchup. Season to taste. Keep mixing!
• Line a casserole dish with the drained sweetcorn and layer on the mince mixture.
• Drain the boiled potatos, mash them and gradually add the chedder cheese while mashing. Layer on the cheesy mash on top of the mince. Cover with the mozzerlla cheese and any chedder thats left over.
• Sprinkle on pine nuts and bake in the oven on a medium to high heat untill golden on top.