courgette and tomato "shepherds" pie
rating:5 tablespoons olive oil
2 onions, sliced
1½ lbs (750g) courgettes, sliced
2 cloves of garlic, crushed
1 tin chopped tomatoes
1 tablespoon tomato puree
750g potatoes, boiled and mashed
4 spring onions, finely chopped
4 tablesppons milk
Salt and pepper
Cheese for topping if you like - I do!
Heat 3 tablesppon of olive oil in a pan, add the onions, courgettes and garlic, and sauté 10 minutes, stirring occasionally.
Add the tomatoes, tomato puree and salt and pepper to taste.
Cover and simmer for 5 minutes and then turn into a 2½ pint (1.5 litre) ovenproof dish.
Beat the potatoes with the spring onions, 2 tablespoons of olive oil, milk and salt and pepper to taste. I mix some random cheese into the potato - parmesan, red leicester, gruyere. And a teaspoon or so of grain mustard wouldn't go amiss either - experiment!
Spoon the potato over the courgette and tomato mixture to cover.
Bake at Gas Mark 6 (400°F/200°C) for 30 to 40 minutes until golden.
