French Ratatouille Sheperd’s Pie
Ratatouille Shepherd's Pie
Serve 6-8
Great Recipe for “Thanksgiving”
5 cups peeled and chopped sweet potatoes or yams
2 1/2 Tbs. olive oil
1 1/2 cups chopped yellow onions
2 medium- size eggplant peeled and diced
2 cups diced zucchini
2 cups of seeded red and green bell pepper sliced
1 small cabbage head cleaned and chopped (optional)
1 cup sliced white mushrooms (optional)
4 cloves of garlic, minced
1 14.5 oz. can diced tomatoes ( low sodium is better)
1/2 cup chopped basil
1 1/2 tbs. balsamic vinegar
2 tsp. fresh thyme
1 cup soymilk (for non vegan low fat milk)
1 tbsp. olive oil
Salt & pepper to your taste ( for low sodium recipe use some 2 tbsp. “Bragg sprinkle” or”Mrs Dash” herb seasoning)
Preheat oven to 375 F and grease an oven safe-dish with some olive oil or canola oil spray.
Place the chopped sweet potatoes or yams in a pan and add enough water to cover. Bring to a boil. Reduce heat and simmer for 15 minutes or until tender. Drain potatoes and mash with the soymilk and the oil. Set aside
In a pan over medium heat add the onions and cook stirring constantly ( beware not to burn the onions).
After 5 minutes add all the prepared vegetables and garlic. cook for about 10 minutes and add the tomato can, the herbs and the balsamic vinegar. Add Salt & pepper or the “no salt seasoning” of your choice, to your taste and continue to cook for another 15 minutes or until tender.
Transfer the “Ratatouille” to the prepared oven-safe dish.
Spread the Potato mixture on top of the vegetables and spread so that all the vegetables are covered.
Optional:
You can sprinkle some “Soy cheese” (real cheese for non vegan)on top of the potato mixture.
You can other vegetables of your choice if desire.
For a little “Kick” add some pitted “Kalamata” olives ( about a cup)
Place the “Shepherd’s pie” in the preheated oven and bake for 25 minutes or until brown and bubbling.
Notes:
Great entree with a nice mixed green salad and a vinaigrette dressing.
The “Ratatouille” is a French dish that is typical to the south of France. If you want to go for the real dish just skip the potato mixture and cook the vegetables on the stove until all liquids have evaporate.
You can serve the “Ratatouille” warm or cold.
