Ratatouille Shepherd's Pie
Ratatouille Shepherd's Pie
Ingredients
For the Ratatouille Base
- 2 tablespoons olive oil
- 1 pound eggplant, diced into 1/2-inch pieces
- 1/2 pound zucchini, diced into 1/2-inch pieces
- 1/2 pound yellow squash, diced into 1/2-inch pieces
- 1 red onion, medium, diced
- 3 garlic, cloves, minced
- 1/2 cup dry white wine
- 28 ounces crushed tomatoes, 1 can
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh basil, chopped, for garnish (optional)
For the Mashed Potato Topping
- 2 pounds russet potatoes, peeled and quartered
- 1/4 cup unsalted butter, 1/2 stick
- 1/2 cup heavy cream, or whole milk
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 375°F. If using a baking dish, lightly grease a 9x13 inch baking dish or a 2-quart oven-safe casserole dish. If using an oven-safe skillet, ensure it's large enough for the ratatouille base and the topping.
⏱️ 5 min•🌡️ 375
- 2
Prepare the Ratatouille Base: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced eggplant, zucchini, yellow squash, and red onion. Sauté for 8-10 minutes, stirring occasionally, until the vegetables begin to soften and lightly brown.
⏱️ 10 min
- 3
Add the minced garlic to the skillet and cook for 1 minute more until fragrant. Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until the wine has mostly evaporated.
⏱️ 5 min
- 4
Stir in the crushed tomatoes, dried thyme, dried oregano, salt, and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to medium-low, cover, and cook for 15-20 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
⏱️ 20 min
- 5
While the ratatouille simmers, prepare the Mashed Potato Topping: Place the peeled and quartered russet potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
⏱️ 20 min
- 6
Drain the cooked potatoes thoroughly. Return them to the hot, empty pot. Add the unsalted butter, heavy cream, salt, and black pepper. Mash the potatoes with a potato masher or ricer until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 5 min
- 7
Assemble the Pie: Pour the cooked ratatouille base into your prepared baking dish or leave it in the oven-safe skillet. Spread the mashed potato topping evenly over the ratatouille, ensuring it covers the entire surface. Use a fork to create decorative ridges on the potato topping.
⏱️ 5 min
- 8
Bake for 25-30 minutes, or until the mashed potato topping is golden brown and bubbly around the edges. If desired, sprinkle with fresh chopped basil before serving.
⏱️ 30 min•🌡️ 375
- 9
Let the Ratatouille Shepherd's Pie rest for 5-10 minutes before serving to allow it to set and cool slightly. Serve hot and enjoy this cozy, flavorful dish!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Ratatouille Shepherd's Pie
Ingredients
For the Ratatouille Base
- 2 tablespoons olive oil
- 1 pound eggplant, diced into 1/2-inch pieces
- 1/2 pound zucchini, diced into 1/2-inch pieces
- 1/2 pound yellow squash, diced into 1/2-inch pieces
- 1 red onion, medium, diced
- 3 garlic, cloves, minced
- 1/2 cup dry white wine
- 28 ounces crushed tomatoes, 1 can
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1/4 cup fresh basil, chopped, for garnish (optional)
For the Mashed Potato Topping
- 2 pounds russet potatoes, peeled and quartered
- 1/4 cup unsalted butter, 1/2 stick
- 1/2 cup heavy cream, or whole milk
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Preheat your oven to 375°F. If using a baking dish, lightly grease a 9x13 inch baking dish or a 2-quart oven-safe casserole dish. If using an oven-safe skillet, ensure it's large enough for the ratatouille base and the topping.
⏱️ 5 min•🌡️ 375 - 2
Prepare the Ratatouille Base: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced eggplant, zucchini, yellow squash, and red onion. Sauté for 8-10 minutes, stirring occasionally, until the vegetables begin to soften and lightly brown.
⏱️ 10 min - 3
Add the minced garlic to the skillet and cook for 1 minute more until fragrant. Pour in the dry white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until the wine has mostly evaporated.
⏱️ 5 min - 4
Stir in the crushed tomatoes, dried thyme, dried oregano, salt, and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to medium-low, cover, and cook for 15-20 minutes, stirring occasionally, until the vegetables are tender and the sauce has thickened.
⏱️ 20 min - 5
While the ratatouille simmers, prepare the Mashed Potato Topping: Place the peeled and quartered russet potatoes in a large pot and cover with cold water by about 1 inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
⏱️ 20 min - 6
Drain the cooked potatoes thoroughly. Return them to the hot, empty pot. Add the unsalted butter, heavy cream, salt, and black pepper. Mash the potatoes with a potato masher or ricer until smooth and creamy. Taste and adjust seasoning as needed.
⏱️ 5 min - 7
Assemble the Pie: Pour the cooked ratatouille base into your prepared baking dish or leave it in the oven-safe skillet. Spread the mashed potato topping evenly over the ratatouille, ensuring it covers the entire surface. Use a fork to create decorative ridges on the potato topping.
⏱️ 5 min - 8
Bake for 25-30 minutes, or until the mashed potato topping is golden brown and bubbly around the edges. If desired, sprinkle with fresh chopped basil before serving.
⏱️ 30 min•🌡️ 375 - 9
Let the Ratatouille Shepherd's Pie rest for 5-10 minutes before serving to allow it to set and cool slightly. Serve hot and enjoy this cozy, flavorful dish!
⏱️ 10 min