All-Vegetable Shepherd’s Pie

Name: All-Vegetable Shepherd’s Pie
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

NbyNikki Brown

A hearty and comforting dish that’s packed with nutritional goodness, it makes for the perfect family meal.

Instructions

1
Wash, peel, and boil potatoes until soft.
2
Mash potatoes with the majority of the butter, season with salt and pepper, and set aside.
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
Bake for about 20-25 minutes in a 180C/360F oven.
5
Take out of the oven and top with mashed potatoes.
6
Brush with the remainder of the butter and top with ground almonds.
7
Return to the oven set at 220C/430F until top develops a golden crust. (About 10-15 minutes)

All-Vegetable Shepherd’s Pie

Instructions

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