All-Vegetable Shepherd’S Pie

1. 1

   Wash, peel, and boil potatoes until soft.

2. 2

   Mash potatoes with the majority of the butter, season with salt and pepper, and set aside.

3. 3

   Slice all vegetables thinly (about a quarter of an inch), toss in olive oil, season with salt and pepper, add in dried oregano and arrange in a deep baking dish. Top with crushed tomatoes.

4. 4

   Bake for about 20-25 minutes in a 180C/360F oven.

5. 5

   Take out of the oven and top with mashed potatoes.

6. 6

   Brush with the remainder of the butter and top with ground almonds.

7. 7

   Return to the oven set at 220C/430F until top develops a golden crust. (About 10-15 minutes)

* Per serving · 4 servings · Values may vary.

No additional tips available.