This Shepherd's Pie recipe was from a friend who gave me a taste and I fell in love. Give it a try. So hearty, tasty, and healthy!
- water for sauteing (or use 1 T olive oil; recipe called for 6T!!!!)
- 4 large garlic cloves
- 1 small can tomato paste (6 oz)
- 3-4 tsps all-purpose organic flour
- 4 medium size russet potatoes, quartered
- sea salt and coarsely ground black pepper, to garnish
- 1/2 cup non-dairy milk
- 2 medium onions, peeled and thinly sliced
- 1 green bell pepper, coarsely chopped
- 4 medium zucchini, sliced vertically then into 1/4 inch slices
- 12 large fresh basil leaves, divided
- 3 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 medium eggplant, coarsely chopped
- 1 medium carrot, coarsely grated
- 4 Roma tomatoes, thinly sliced
- 3 tsps sugar
Prepare 8 x 10 casserole dish by oiling. Set aside. Preheat oven to 400.Peel and chop 2 garlic cloves. Peel and finely slice the other 2 cloves. Mix the tomato paste with flour!
Cook potatoes and mash with non-dairy milk. Add salt and pepper to taste. Set aside for topping.
In large pot heat 1 T olive oil or use water and add the chopped garlic and onion, and cook on medium heat for about 8 minutes till soft. Add 8 torn basil leaves and some rosemary and thyme leaves, then stir. Add the eggplant, carrot, and tomatoes, and stir again.
Stir in the tomato paste mixture, the sliced garlic and cook over low heat for 25 minutes. Add a bit of water or broth to prevent sticking and burning. Keep stirring frequently to turn veggies over and make sure they are well cooked. Taste for seasoning, and add more salt and pepper if you like.
Transfer the ratatouille into the casserole dish and even the top. Sprinkle with remaining torn basil leaves. Top with big spoonfuls of mashed potatoes.
Bake for 30 minutes or until golden on top.
The original recipe called for adding Gruyere grated cheese on top of potatoes. Vegetarians might want to add the cheese, but we plant based folks avoid that saturated fat like the plague!! The pie is good without!!