2 tbsp olive oil
2 onions, sliced
1 tbsp Golden Cloud Flour
300 g carrot, cut into small batons
½ cauliflower, broken into small florets
4 garlic cloves, finely sliced
1 rosemary sprig, leaves finely chopped
1 can All Gold Chopped Tomatoes
1 can KOO Fresh Garden Peas, drained
900 g potato, cut into chunks
200 ml milk
- Heat 1 tbsp of the oil in a flameproof dish over a medium heat. Add the onions and cook for 10 minutes until softened, then stir in the flour and cook for a further 2 minutes. Add the carrots, cauliflower, garlic and rosemary, and cook for 5 minutes, stirring regularly, until they begin to soften.
- Tip the tomatoes into the vegetables along with a can full of water. Cover with a lid and simmer for 10 minutes, then remove the lid and cook for 10-15 minutes more, until the sauce has thickened and the vegetables are cooked. Season, stir in the peas and cook for 1 min more.
- Meanwhile, boil the potatoes for 10-15 minutes 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.
- 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 minutes until the top is crisp golden brown.