Author Notes
A hearty and comforting dish that’s packed with nutritional goodness, it makes for the perfect family meal. The recipe can be found here -http://www.mynutricounter.com/all-vegetable-shepherds-pie/
—Nikki Brown
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Ingredients
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500 grams
potatoes
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50 grams
butter
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100 grams
aubergine/eggplant
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100 grams
courgette/zucchini
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400 grams
crushed tomatoes
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100 grams
onions
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4 tablespoons
olive oil
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1/2 teaspoon
dried oregano
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50 grams
ground almonds
Directions
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Wash, peel, and boil potatoes until soft.
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Mash potatoes with the majority of the butter, season with salt and pepper, and set aside.
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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.
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Bake for about 20-25 minutes in a 180C/360F oven.
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Take out of the oven and top with mashed potatoes.
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Brush with the remainder of the butter and top with ground almonds.
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Return to the oven set at 220C/430F until top develops a golden crust. (About 10-15 minutes)
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