This vegetarian pie is just as satisfying as the meaty version - plus you can easily swap out the dairy ingredients for a vegan-friendly option!
• 200g piece of swede, chopped into about 1cm cubes• 350ml vegetable stock• 900g smooth potatoes, such as Desiree or Estima, peeled and cut into large chunks, about 5cm • 140g mature Cheddar cheese, coarsely grated
Heat 2 tablespoons of the oil in a large, non-stick saute pan. Add the onions and garlic and fry for 8–10 minutes over a medium–high heat or until starting to turn golden, stirring occasionally. Pour the remaining tablespoon of oil into the pan, tip in the carrots and swede, and fry for 3 minutes. Remove from the heat, stir in the spinach, and let it wilt. Check the sauce’s consistency. Pour the mixture into the baking dish. Leave to cool. Preheat the oven to 200oC .
Smooth, creamy mash: The potatoes are ready for mashing when a knife goes in easily. If undercooked, the mash will be lumpy; if overcooked, it will be sloppy. Mash the potatoes with hot milk and butter off the heat, then whisk with a balloon whisk.
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