Veggie Cottage Pie - A Different Way!
Over a year ago
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Ingredients
- 1-2 tablespoons Olive Oil
- 2 finely diced Large Brown Onions
- 1 well rinsed and thinly sliced Large Leek
- 2 diced Medium Carrots
- 3 finely chopped Sticks Celery
- Generous handful chopped Broccoli
- 6 cut into chunks Red-skinned / Other Potatoes
- 100ml Milk
- 50g Butter
- 75g grated Mature Cheddar Cheese
Accompaniment
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Description
Here's another variation - it's a versatile dish! This one includes broccoli and leek for a more 'springtime' lift!
Method
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1
1) Heat the olive oil in a large saucepan, over medium heat. Add the onions and stir gently, for about 5 minutes, until they become soft
2) Add the leeks, carrots, celery and broccoli and cover the saucepan, reducing the heat to low and leaving the mix to simmer for 20 minutes. Make sure to stir occasionally, until the vegetables are tender
3) As your vegetables are cooking, make the mashed potato topping. Bring a pan of water (tiny bit salted, if you like), to the boil. Add the potatoes and boil for 15 minutes, until very tender. Drain them well, put them into a bowl, and mash them together with the milk (add gradually), followed by the butter. Now stir in a generous handful of cheese, then taste to season and adjust as necessary - you've just made the perfect mash!
4) Preheat the oven to 200C/Gas 6
5) Put the cooked vegetable mix into an oven-proof casserole dish / dish, smoothing the surface. Spoon the mashed potatoes on to the top, sprinkling with any remaining cheese. Now place the dish in the oven and bake for 10-15 minutes until the filling is hot and the cheese is melted and golden
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