Description
This Ratatouille Shepherd’s Pie combines the rustic charm of roasted veggies with the comfort of creamy mashed potatoes. I used premade mashed potatoes (because midlife priorities), and it turned out perfectly golden and delicious. Ideal for Thanksgiving or a cozy fall dinner.
Ingredients
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2 tablespoons olive oil
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2 cups chopped red onion (about 1 large onion)
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5 large garlic cloves, minced (about 5 tablespoons)
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1 large eggplant, cut into 1/2-inch pieces (about 4 cups)
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2 medium yellow squash, cut into 1/2-inch pieces (about 4 cups)
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2 medium zucchini, cut into 1/2-inch pieces (about 4 cups)
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1 (15-ounce) can crushed tomatoes
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1 tablespoon balsamic vinegar
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salt and pepper
- (optional) chopped fresh chives or parsley for garnish
Instructions
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Preheat oven to 400°F. Heat olive oil in a large ovenproof high-sided skillet over medium until butter is melted.
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Add onion, eggplant, yellow squash, and zucchini. Season with salt and pepper and cook for 7 – 10 minutes until vegetables are softened and slightly browned.
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Add garlic and balsamic vinegar. Stir in one can of tomatoes and combine.Cook, stirring and scraping up any browned bits from bottom of skillet, until vegetables are well coated, about 2 minutes.
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Remove from heat. Top vegetable mixture evenly with mashed potatoes; drag a fork through potatoes to create a swooped pattern, if desired.
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Transfer pan to oven. Bake until heated through and potatoes are browned in spots, 30 minutes. Garnish with chopped parsley or chives and serve.