Winter vegetable pie

Ingredients

• 2 tbsp olive oil 
• 2  onions sliced
• 1 tbsp flour 
• 300 g carrots cut into small batons ( 2 large)
• 0.5  cauliflower 
• 4  garlic cloves finely sliced
• 1  rosemary sprig finely chopped
• 400 g tomatoes chopped canned
• 200 g pea frozen
• 900 g potatoes cut into chunks
• 1 ml up /7fl oz milk 

Equipment

• sauce pan
• grill
• pie form

Directions

1. Heat 1 tbsp of the oil in a flameproof dish over a medium heat.
2. Add the onions and cook for 10 mins until softened, then stir in the flour and cook for a further 2 mins.
3. Add the carrots, cauliflower, garlic and rosemary, and cook for 5 mins, stirring regularly, until they begin to soften.
4. 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.
5. Meanwhile, boil the potatoes for 10-15 mins until tender.
6. 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.
7. Heat the grill. Spoon the hot vegetable mix into a pie dish, top with the mash and drag a fork lightly over the surface.
8. Place under the grill for a few mins until the top is crisp golden brown.