½ small pack marjoram or oregano, leaves picked and roughly chopped
½ small pack thyme, leaves picked
½ small pack sage sage,, leaves picked and roughly chopped
4 celery sticks, chopped
1 eggplant, diced
300g frozen spinach
20ml olive oil
small pack flat-leaf parsley, chopped
Serves - 6
Put the unpeeled potatoes in a large saucepan, cover with water, bring to the boil and simmer for 40 mins until the skins start to split. Drain and leave to cool a little.
Meanwhile, heat the vegetable oil in a large heavy-based sauté pan or flameproof casserole dish. Add the carrots and cook gently for 5 mins , stirring every so often. If it starts to stick, reduce the heat and stir more frequently, scraping the bits from the bottom. The veg should be soft but not mushy.
Add the garlic infused oil, tomato purée, paprika, eggplant, pumpkin and herbs. Stir and turn the heat up a bit, cook for 3 mins, add the celery, then stir and cook for a few more mins.
Tip in the vegetable stock. Add the spinach and stir well. Cook for 5 mins, stirring occasionally, then season, turn off and set aside. There should still be plenty of liquid and the veg should be bright and a little firm.
Peel the potatoes and discard the skin. Mash 200g with a fork and stir into the veg. Break the rest of the potatoes into chunks, mix with the olive oil and parsley and season.
Divide the filling into the pie dishes and top with the potatotes. Heat oven to 190C/170C fan/gas 5 and bake the pies for 40-45 mins, until the top is golden and the filling is heated through. If making individual pies, check after 20 mins.