Awesome Ratatouille Sherherd's Pie
Mashed potatoes on top, several kinds of vegetables, give this pie a tasty flavor.
peeled and coarsley chopped
peeled and diced
unpeeled and diced
fresh or frozen
minced, or to taste
italian plum (roma) tomatoes
diced, fresh or canned
dried or fresh, chopped
warm, or more to 1 cup
Preheat oven to 375℉ (190℃).
Lightly coat medium size casserole with cooking spray.
Put potatoes in medium saucepan, and add enough water to cover by 1 inch, add salt to taste.
Bring to a boil, reduce heat and simmer 12 minutes, until tender, you can steam potatoes in steamer too.
Meanwhile, warm oil in large, deep skillet over medium heat.
Add onion, and cook, stirring often, about 5 minutes.
Add eggplant and zucchini, and cook, partially covered and stirring often, 4 minutes.
Add mushrooms, peas and garlic, and cook, partially covered and stirring occasionally, 3 minutes.
Add tomatoes, basil, vinegar, thyme, and salt and pepper to taste.
Bring to a simmer, and cook gently, partially covered, 4 minutes.
Transfer mixture to prepared casserole dish.
Drain potatoes immediately after simmering, and mash, gradually adding soymilk and olive oil.
Spread evenly over filling.
Bake 22 to 25 minutes, or until golden brown on top. Dp not burn.
Cool a few minutes.