Gluten free Mediterranean vegetable pie
This menu is a great alternative to a cottage pie and will feed 2 people. It is also a great comfort dish on a cold winter night.
4 tbsp of oil from the sundried tomatoes,
1 aubergines, cut into chunks
2 shallots, dices
2 sweet red peppers
2 large garlic cloves, crushed
16 sundried tomatoes, roughly chopped, plus 1 tbsp of their oil
2 tsp dried oregano
150g spinach, washed
2 1/2 tbsp of GF plain flour
125g cheddar, grated, plus extra to top
400g mashed potato (fresh not frozen)
Heat oven to 220C/200C fan/gas 7. Heat 1 tbsp of the oil in a large saucepan. Cook the aubergine, over a high heat for 4-5 mins until golden, adding extra oil as you need to.
Add the garlic, tomatoes, shallots, peppers 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.
Once the vegetable is cooked add the gluten free 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.
Once the sauce is made make the mash and add the remaining oregano. Place the filling in an oven proof dish and pipe on the oregano mash, scatter over a little more grated cheese and bake for 10-15 mins until golden.