This hearty and heart-warming vegetarian recipe is great for a family-style setting and is simple to prepare. It is a classic meal that brings to the table an opportunity for local produce, a flavorful entree, and a filling winter delight that is well suited for both vegetarian needs and carnivorous tastes.
The sauce and veggies base
Vegetarian Sheppard’s Pie (6-8 servings)
Prep Time: 30 minutes
Cook Time: 1 hour
Tomato sauce
12 oz canned tomato puree
½ Yellow onion, small diced
1t Cumin
2T Fresh oregano, chopped
1T Sugar
1T tomato paste
Salt
Black pepper
Sautee onions in a little olive oil until translucent
Add tomato paste, sugar and cumin and stir for a minute
Add remaining ingredients and simmer for about 15 minutes
Season with salt and pepper and reserve for later
Mashed potatoes
2 lbs russet potatoes, peeled and cut into even size chunks
3 lbs Yukon gold potatoes, peeled and cut into even size chunks
1 cup whole milk
8oz unsalted butter
Salt
Cook potatoes in simmering water until fork tender
Strain and puree
Mix in butter and hot milk
Season with salt and reserve
Spinach
About 8 handfuls spinach
Salt
Pepper
Olive oil
Heat the oil in a hot sauté pan
Add spinach and sauté quickly until just beginning to wilt
Season with salt and pepper and reserve
Eggplant
2 large eggplants, cut into 1/2“ slices
Olive oil
Salt
Pepper
Coat eggplant slices with oil, season with salt and pepper
Line on a sheet pan and broil until golden brown
Repeat on both sides
Cut into quarters and reserve
Assembly
Spoon the tomato sauce into a deep pan
We squeezed the potatoes onto the sauce base but spooning works as well.
Top with eggplant and spinach
Cover with the mashed potatoes
Heat in oven and serve hot
*can be topped with parmesan cheese and/or breadcrumbs, and broiled briefly to brown top before serving
The finished product just before it goes into the oven.
This website uses cookies to improve your experience. If you continue to use this site, you agree with it.