Awesome Ratatouille Sherherd's Pie
Mashed potatoes on top, several kinds of vegetables, give this pie a tasty flavor.
Yield
6 servingsPrep
15 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
russet potatoes
peeled and coarsley chopped |
|
| 2 ½ | tablespoons |
olive oil
|
|
| 1 ½ | cups |
onions
finely chopped |
|
| 1 | large |
eggplant
peeled and diced |
*
|
| 2 | cups |
zucchini
unpeeled and diced |
|
| 1 ½ | cups |
mushrooms
sliced |
|
| 1 ½ | cups |
green peas
fresh or frozen |
|
| 3 | cloves |
garlic
minced, or to taste |
|
| 2 | tablespoons |
tomato paste
|
|
| 14.5 | ounces |
italian plum (roma) tomatoes
diced, fresh or canned |
|
| ½ | cup |
basil
freshly chopped |
*
|
| 2 | tablespoons |
balsamic vinegar
|
|
| 1 | teaspoon |
thyme
dried or fresh, chopped |
*
|
| ½ | cup |
soy milk
warm, or more to 1 cup |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
russet potatoes
peeled and coarsley chopped |
|
| 38 | ml |
olive oil
|
|
| 355 | ml |
onions
finely chopped |
|
| 1 | large |
eggplant
peeled and diced |
*
|
| 473 | ml |
zucchini
unpeeled and diced |
|
| 355 | ml |
mushrooms
sliced |
|
| 355 | ml |
green peas
fresh or frozen |
|
| 3 | cloves |
garlic
minced, or to taste |
|
| 3E+1 | ml |
tomato paste
|
|
| 419.1 | ml/g |
italian plum (roma) tomatoes
diced, fresh or canned |
|
| 118 | ml |
basil
freshly chopped |
*
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 5 | ml |
thyme
dried or fresh, chopped |
*
|
| 118 | ml |
soy milk
warm, or more to 1 cup |
|
Directions
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.
Serve warm.
