Ingredients
3
tbsp olive oil
2 onions, sliced
750g (1½ lb) courgettes, sliced
2 cloves garlic, crushed
6 tomatoes, skinned and chopped
1 tbsp tomato purée
Salt and pepper
Topping:
750g (1½ lb) potatoes, boiled and mashed
4 spring onions, finely chopped
2 tbsp olive oil
4 tbsp milk |
Heat
the oil in a pan, add the onion and courgettes and fry for 10
minutes, stirring occasionally. Add the garlic, tomatoes, tomato
purée and salt and pepper to taste. Cover and simmer
for 5 minutes, then turn into a 1.5 litre (2½ pt) ovenproof
dish.
Beat
the potatoes with the spring onions, oil, milk, and salt and
pepper to taste. Spoon over the courgette mixture to cover.
Cook in a preheated moderately hot oven, 200oC / 400oF / Gas
Mark 6, for 30 to 40 minutes until golden.
Serve immediately.
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