GARDENER’S PIE

If you have non vegetable loving kids (or big kids) in the family, I have the ultimate solution- Skip anything green, they will find it in their food and protest! Instead double up on peppers (dice finely) and carrots (grate) or even the beans. In this dish, if you don’t think they would like the beans, simply mash them before they go in. Or just fine dice veg like I did, it all melts away into the sauce.

PREP 10m

COOK 1h

TOTAL 1h 10m

SERVES 4

Ingredients-

Vegetables for roasting:

- 2 courgettes

- 1 red onion

- 3 carrots

- 2 peppers

Dressing:

- 3 garlic cloves

- 1 Tsp oregano

- 1/2 Tsp salt

- 2 tbsp olive oil

- 700g jar passata

- 400g tin cannelloni beans (240g drained weight)

- 1 tbsp woustershire sauce

- Sticky chilli jam, optional

- 1 beef oxo (optional but gives a great earthy umami taste)

Topping:

- 6-8 medium potatoes

- 150g cheddar, grated

How to-

  • Roast the cubed veg in the oven with the dressing for 30 minutes at 200•c.

  • If you’re doing everything mega fine you only need to roast the peppers & onions (grated carrots will go in sauce).

  • Whilst roasting peel and boil the spuds until fork tender and mash, mix in 100g of the cheddar leaving 50g to top the pie.

  • Once veg is roasted, add to a large pan along with the Passata, canellini beans, woustershire sauce and optional jam.

  • If you are a meat eater and are unsure about hiding the veg for family, adding beef oxo cube at this point would work really well.

  • Cook for 10 minutes then leave aside.

  • Construct your pie as you would a cottage pie and roast again for 30 minutes at 180•c until piping hot!

  • Add crusty buttered bread if you’re into that.

Serve and enjoy!