All-Vegetable Shepherd’s Pie
A hearty and comforting dish that’s packed with nutritional goodness, it makes for the perfect family meal.
Yield
8 servingsPrep
20 minCook
40 minReady
1 hrsIngredients
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
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
Directions
- Wash, peel, and boil potatoes until soft.
- Mash potatoes with the majority of the butter, season with salt and pepper, and set aside.
- 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.
- Bake for about 20-25 minutes in a 180C/360F oven.
- Take out of the oven and top with mashed potatoes.
- Brush with the remainder of the butter and top with ground almonds.
- Return to the oven set at 220C/430F until top develops a golden crust. (About 10-15 minutes).
