nutritional information

Per SERVING:

  • Calories: 298
  • Protein: 7 g
  • Total Fat: 13.5 g
  • Saturated Fat: 1.5 g
  • Carbohydrates: 39 g
  • Sodium: 510 mg
  • Fiber: 8 g
  • Sugar: 11 g
Vegan

Glorified Ratatouille Shepherd?s Pie

Glorified Ratatouille Shepherd?s Pie

Serves 6

Almost anything tastes better with mashed potatoes on top. The “glorified” part is the addition of mushrooms and baby peas—or you could use corn instead—to the usual ratatouille suspects: eggplant, tomatoes and zucchini. You can make and chill the filling a day before you bake the pie.
  • 5 cups peeled and coarsely chopped baking potatoes (about 3 large)
  • 2 ½ Tbs. olive oil
  • 1 ½ cups chopped onion (about 1 large)
  • 1 medium-sized eggplant, peeled and diced
  • 2 cups diced zucchini (about 2 medium)
  • 1 cup sliced mushrooms
  • 1 cup frozen baby peas
  • 2 cloves garlic, chopped (about 2 tsp.)
  • 2 Tbs. tomato paste
  • 1 14.5-oz. can diced Italian style tomatoes
  • ¼ cup chopped fresh basil
  • 1 ½ Tbs. balsamic vinegar
  • 1 tsp. chopped fresh thyme
  • 1 cup warm soymilk
  • 3 Tbs. canola oil
  1. Preheat oven to 375F. Grease large, deep pie pan or medium-sized casserole.
  2. Put potatoes in medium saucepan, and add enough salted water to cover by 1 inch. Bring to a boil, reduce heat and simmer 12 to 15 minutes, until tender.
  3. Meanwhile, warm olive oil in large, deep skillet over medium heat. Add onion, and cook, stirring often, 5 minutes. Add eggplant and zucchini, and cook, partially covered and stirring often, 3 to 4 minutes. Add mushrooms, peas and garlic, and cook, partially covered and stirring occasionally, 3 minutes. Add tomato paste; cook 2 minutes. Add tomatoes, basil, vinegar, thyme, and salt and pepper to taste. Bring to a simmer, and cook gently, partially covered, 3 to 4 minutes. Transfer mixture to prepared pie pan.
  4. Drain potatoes, and mash, gradually adding soymilk and canola oil as you mash. Spread evenly over filling. Bake 20 to 25 minutes, or until bubbling hot. Cool at least 5 minutes before serving.
February 2006

you might also like

comments

I made this recipe for a dinner party, and while it did take a good amount of work, it was a big hit! Both vegetarians and carnivores loved it. I definitely plan on making it again.

Amy - 2010-07-08 21:04:22

I have made this recipe so many times with rave reviews from vegetarians and even hardcore carnivores. This is my go to recipe.

Jason - 2009-03-23 10:07:00

I tried this recipe with few variations and it turned out very good. I made it low carb by making a mashed cauliflower topping instead of the potatoes and it still tasted great. I have posted my variation in my blog: Low Carb Vegan Shepherd?s Pie

Madhuram - 2011-12-15 12:53:05