SERVES 1 (for an individual pie dish)
1 red onion sliced.
1 yellow pepper sliced.
1 courgette sliced.
4 baby tomatoes chopped in half.
2 tablespoons balsamic vinegar.
1 teaspoon black pepper - for the vegetables.
Quarter teaspoon salt - for the vegetables.
Pinch of salt for potatoes.
2 Maris Piper potatoes peeled and cubed.
1 portion of tomato sauce from Pasta Bolognese recipe - a third of soup from recipe either defrosted or removed from fridge an hour before cooking.
1 teaspoon dried thyme.
1 tablespoon butter.
1 tablespoon cream.
1. Pre-heat the oven to 150 degrees C: chop the Mediterranean vegetables and place on a baking tray - I use a foil tray for this recipe.  Drizzle with the balsamic vinegar and cook for 30 minutes.
2., Fill a saucepan with water, add a pinch of salt and bring to the boil. Add the potatoes, simmer on a lower temperature for 15 minutes.
3. Warm the defrosted or refridgerated tomato sauce from the Pasta Bolognese recipe. Once warmed, add thyme and transfer to the pie dish.
4. Drain the potatoes, place back on the hob for 30 seconds, remove from the heat and mash. Add the butter and cream before re-mashing; once of a soft consistency season with salt and pepper. Place on top of the tomato sauce.
5. Remove the Mediterranean vegetables from the oven and scatter on top of the mashed potato. Serve!

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