Italian Veggie Cottage Pie Recipes

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 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.

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.

COTTAGE PIE WITH VEGETABLE MASH

Steps:

• Preheat oven to 450 degrees. In a pot of salted water bring potatoes, carrots, and 3 cloves garlic to a boil. Reduce to a rapid simmer; cook until vegetables are tender, about 15 minutes. Drain and return to pot. Using a masher, mash vegetables until mostly smooth; stir in 3 tablespoons butter. Season with salt and pepper. Finely chop remaining 2 cloves garlic; set aside.
• In a large skillet over high, melt remaining tablespoon butter. Add beef and brown, about 5 minutes. Remove meat from pan, leaving drippings. Reduce heat to medium-high, add onion, and cook until translucent, about 5 minutes. Add mushrooms and cook, stirring occasionally, until golden, about 10 minutes. Add chopped garlic, and cook until fragrant, about 1 minute. Return meat and collected juices to pan and stir in tomato paste. Cook, stirring, about 2 minutes. Stir in Worcestershire sauce and 1 cup water and bring to a boil. Reduce heat and simmer until liquid is slightly thickened, about 5 minutes. Season with salt and pepper.
• Transfer meat mixture to a 9-inch square baking dish. Dollop mashed vegetables over meat and spread to edges of baking dish. Bake until juices are bubbling and topping is golden brown in spots, about 20 minutes. Let sit 5 minutes before serving.