A vegetarian take on a traditional fish pie, this is going to be your new favourite dinner.
Summery veg and herbs are simmered in a rich sauce with a hint of cheese, and the whole thing is topped with a savoury buttery mash before making friends in a hot oven. It’s an irresistible combination and just the thing when you’re craving something comforting.
Feel free to change up the assorted vegetables in the sauce, or even add some turnip, parsnip, swede, or carrot to the mash topping.
Place the zucchini, peas, cannellini beans, bay leaves, peppercorns and 2 lemon slices in a saucepan and cover with the milk.
Bring to a simmer and allow to gently infuse for about 10 minutes.
While that is happening, place the potatoes in another saucepan and just cover with cold water. Add salt and bring to a boil.
Strain the milk and reserve both milk and veggies/beans.
In a medium saucepan, melt the butter and mix in the flour. Stir for about a minute to make a roux.
Add the milk and bring to a boil, stirring, until sauce bubbles and thickens.
Turn down the heat and add the reserved veggies, beans, rosemary, thyme, sage, and a good grinding of sea salt and pepper. Discard the lemon slices.
Take off the heat and stir in the cheese. Leave to one side while you make the mash topping.
Drain the cooked potatoes and add a splash of milk and extra butter. Mash until smooth but not too runny.
In a large baking dish, spread out the savoury sauce and top with the buttery mash, making sure the top is roughed up a little to ensure browning in the oven. Dot with butter or sprinkle over a little extra cheese and bake in the oven 20-30 minutes until top is golden brown and the sauce underneath is bubbling.