Recipe for Vegetarian Sheppard’s Pie

• 12 oz canned tomato puree
• ½ Yellow onion, small diced
• 1t Cumin
• 2T Fresh oregano, chopped
• 1T Sugar
• 1T tomato paste
• Salt
• Black pepper

1. Sautee onions in a little olive oil until translucent
2. Add tomato paste, sugar and cumin and stir for a minute
3. Add remaining ingredients and simmer for about 15 minutes
4. 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

1. Cook potatoes in simmering water until fork tender
2. Strain and puree
3. Mix in butter and hot milk
4. Season with salt and reserve

• About 8 handfuls spinach
• Salt
• Pepper
• Olive oil

1. Heat the oil in a hot sauté pan
2. Add spinach and sauté quickly until just beginning to wilt
3. Season with salt and pepper and reserve

Eggplant

• 2 large eggplants, cut into 1/2“ slices
• Olive oil
• Salt
• Pepper

1. Coat eggplant slices with oil, season with salt and pepper
2. Line on a sheet pan and broil until golden brown
3. Repeat on both sides
4. Cut into quarters and reserve

1. Spoon the tomato sauce into a deep pan

   

2. Top with eggplant and spinach
3. Cover with the mashed potatoes
4. Heat in oven and serve hot
5. *can be topped with parmesan cheese and/or breadcrumbs, and broiled briefly to brown top before serving