Courgette And Tomato Pie

3 tablespoons olive oil
2 onions, peeled and sliced
750 g/11/2 lb courgettes, sliced
2 cloves garlic, peeled and crushed
6 tomatoes, skinned and chopped
1 tablespoon tomato puree
salt
freshly ground black pepper
Topping:
750 g/1 1/2 lb potatoes, boiled and mashed
4 spring onions, finely chopped
4 tablespoons skimmed milk

Heat the oil in a pan, add the onions and courgettes and fry for 10 minutes, stirring occasionally. Add the garlic, tomatoes, tomato puree and salt and pepper ,to taste. Cover and simmer for 5 minutes, then turn into a 1.5 litre/21/2 pint 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 (20(fC/400 °F, Gas Mark 6) for 30 to 40 minutes until the potato topping is golden. Serve immediately.

SERVES 4