Winter vegetable pie

• olive oil↗2 tbsp 2 tbsp
• onions↗2 2

  sliced

• flour↗1 tbsp 1 tbsp
• carrot↗300g (about 2 large) 300g (about 2 large)

  cut into small batons

• cauliflower↗½ ½

  broken into small florets

• garlic cloves↗4 4

  finely sliced

• rosemary↗1 1

  sprig, leaves finely chopped

• can chopped tomato400g 400g
• frozen pea↗200g 200g
• potato↗900g 900g

  cut into chunks

• milk↗up to 200ml/7fl oz up to 200ml/7fl oz

Step-by-step instructions

1. 1

   Heat 1 tbsp of the oil in a flameproof dish over a medium heat. Add the onions and cook for 10 mins until softened, then stir in the flour and cook for a further 2 mins. Add the carrots, cauliflower, garlic and rosemary, and cook for 5 mins, stirring regularly, until they begin to soften.

2. 2

   Tip the tomatoes into the vegetables along with a can full of water. Cover with a lid and simmer for 10 mins, then remove the lid and cook for 10-15 mins more, until the sauce has thickened and the vegetables are cooked. Season, stir in the peas and cook for 1 min more.

3. 3

   Meanwhile, boil the potatoes for 10-15 mins until tender. Drain, then place back in the saucepan and mash. Stir through enough milk to reach a fairly soft consistency, then add the remaining olive oil and season.

4. 4

   Heat the grill. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface. Place under the grill for a few mins until the top is crisp golden brown.