This pie is loaded with veg – perfect for on a wintery day to boost your 5 a day intake.
4 People
15 minutes
45 minutes
Equipment
- Saucepan x 2
- Ovenproof dish
- Chopping board
- Sharp knives
- Wooden spoon
- Potato masher
- Weighing scales
- Measuring jug
- Colander
Ingredients
- 15ml vegetable oil
- 2 medium onions, peeled and diced
- 2 large carrots, peeled and diced
- 450g potatoes, cut into small chunks
- 450g sweet potato or butternut squash, peeled and cut into small chunks
- 3 garlic cloves, peeled and finely chopped
- 400g tin of chopped tomatoes
- 1/2 cauliflower, cut into small florets
- 100g frozen peas
- 100g frozen sweetcorn
- 15g plain flour
- 50ml semi-skimmed milk
- 1 teaspoon mixed herbs
- 1 teaspoon dried rosemary
Simple steps
- Preheat the oven to 200°C/180°C fan or gas mark 6
- Prepare the potatoes and sweet potatoes or butternut squash. Boil with enough water to cover them until they are soft, normally within about 10 to 15 minutes. Drain, return to the pan
- While the potatoes are boiling, in another saucepan heat the oil, add the onions and cook until soft
- Add in the flour and coat the onion well, cook for 2-3 minutes
- Add the carrots, cauliflower, herbs and garlic and cook for 5 minutes
- Add the tinned tomatoes, peas and sweetcorn and using the empty can, measure out a canful of water to add
- Cook for 10 minutes with the liquid gently bubbling
- While the sauce is cooking, mash the potatoes adding milk to make them creamier
- Transfer the sauce to an ovenproof dish, top with mash and cook in the oven for around 10-15 minutes
Allergen information
- Flour
- Gluten
- Milk
