All-Vegetable Shepherd’s Pie
By: Nikki Brown
Published: Saturday, September 23, 2017 - 3:35am

Ingredients




500g/17.5oz potatoes
50g/2oz butter
100g/3.5oz aubergine/eggplant
100g/3.5oz courgette/zucchini
400g/14oz crushed tomatoes
100g/3.5oz onions
4 tbsp olive oil
1/2 tsp dried oregano
50g/2oz ground almonds

Preparation

1 Wash, peel, and boil potatoes until soft. 2 Mash potatoes with the majority of the butter, season with salt and pepper, and set aside. 3 Slice all vegetables thinly (about a quarter of an inch), toss in olive oil, season with salt and pepper, add in dried oregano and arrange in a deep baking dish. Top with crushed tomatoes. 4 Bake for about 20-25 minutes in a 180C/360F oven. 5 Take out of the oven and top with mashed potatoes. 6 Brush with the remainder of the butter and top with ground almonds. 7 Return to the oven set at 220C/430F until top develops a golden crust. (About 10-15 minutes)

About

A hearty and comforting dish that’s packed with nutritional goodness, it makes for the perfect family meal.