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All-Vegetable Shepherd’s Pie
Nikki Brown
4-6 servings
BeginnerA hearty and comforting dish that’s packed with nutritional goodness, it makes for the perfect family meal.
Total Steps
7
Ingredients
11
Tools Needed
1
Ingredients
- 500 g potatoes
- 50 g butter
- 100 g aubergine/eggplant
- 100 g courgette/zucchini
- 400 g crushed tomatoes
- 100 g onions
- 4 tablespoons olive oil
- 1/2 teaspoons dried oregano
- 50 g ground almonds
- salt(optional)
- pepper(optional)
Instructions
1
Step 1
Wash, peel, and boil potatoes until soft.
2
Step 2
Mash potatoes with the majority of the butter, season with salt and pepper, and set aside.
3
Step 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
Step 4
Bake for about 20-25 minutes in a 180C/360F oven.
5
Step 5
Take out of the oven and top with mashed potatoes.
6
Step 6
Brush with the remainder of the butter and top with ground almonds.
7
Step 7
Return to the oven set at 220C/430F until top develops a golden crust. (About 10-15 minutes)