2 tablespoons garlic puree, or 2 garlic cloves, diced
herbs and spices, of your choice
Worcester sauce, to taste
dried chilli flakes, to taste
200g grated Cheddar cheese
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Parboil the parsnips, carrots, runner beans and celery for 8 minutes in salted, boiling water. Rinse in a colander with boiling water and allow to steam dry.
Boil the potatoes in lightly salted water until tender; drain, mash and set aside.
Lightly oil (rapeseed or olive) a large baking dish, and add the par-boiled vegetables, now mixing in the courgette and onions. Pour in the passata, then add in the garlic, herbs and spices, Worcester sauce and chilli flakes if using.
Preheat the oven to 180 C / 160 C fan / Gas 4.
Bake in the preheated oven for 30 minutes. Remove from the oven and leave the oven switched on. Spread the mashed potato over the top, using a fork to make patterns if desired. Sprinkle over the grated cheese.
Bake in the oven for a further 10 to 15 minutes until the cheese is melted and golden brown and the filling is piping hot. Remove from the oven and serve.
This dish can be served now, or chilled and re-heated later. It is also OK to freeze. Carol added blue cheese to the topping to give it even more zing! Enjoy.