Courgette and tomato pie

    1 hour

    This is a delicious vegetarian pie with courgettes in a hearty tomato sauce with a topping made from mashed potatoes.


    Sussex, England, UK
    4 people made this

    Serves: 6 

    • 3 tablespoons olive oil
    • 2 onions, sliced
    • 700g (1 1/2 lb) courgettes, sliced
    • 2 cloves of garlic, crushed
    • 6 tomatoes, skinned and chopped
    • 1 tablespoon tomato puree
    • salt and pepper to taste
    • Topping
    • 700g (1 1/2 lb) potatoes, boiled and mashed
    • 4 spring onions, finely chopped
    • 2 tablespoons olive oil
    • 2 tablespoons milk

    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Preheat oven to 200 C / Gas 6.
    2. Heat 3 tablespoons olive oil in a pan, add the onions and courgettes and fry for 10 minutes, stirring occasionally. Add the garlic, tomatoes, tomato puree and salt and pepper to taste. Cover and simmer for 5 minutes, then turn into a 1.5 litre (2 1/2 pint) ovenproof dish.
    3. For the topping beat the potatoes with the spring onions, oil, milk and salt and pepper to taste. Spoon over the courgette mixture to cover.
    4. Bake in a preheated for 30-40 minutes until golden.


    You can easily make this a vegan pie by using unsweetened soya milk instead of regular milk in the mash.

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