Ratatouille Shepherd’s Pie

A Ratatouille Shepherd’s Pie combines the hearty, comforting layers of a classic shepherd’s pie with the vibrant, Mediterranean flavors of ratatouille. It’s a fantastic way to enjoy vegetables.

Here is a recipe that brings this creative concept to life.

Ratatouille Shepherd’s Pie

This dish replaces the traditional meat layer with a rich, savory ratatouille base and is topped with a creamy Parmesan mashed potato crust.

Prep time: 30 minutes
Cook time: 50 minutes
Serves: 6-8

Ingredients

For the Ratatouille Base:

• 3 tablespoons olive oil

• 1 large onion, diced

• 3 cloves garlic, minced

• 1 large eggplant (aubergine), cut into 1/2-inch cubes

• 2 medium zucchinis (courgettes), cut into 1/2-inch cubes

• 1 large red bell pepper, diced

• 1 can (14.5 oz / 400g) crushed tomatoes

• 2 tablespoons tomato paste

• 1 teaspoon dried oregano or herbes de Provence

• 1/2 teaspoon dried thyme

• Salt and freshly ground black pepper to taste

• Optional: 1/2 cup red wine (for deglazing)

• Optional: 1/2 cup vegetable broth

For the Mashed Potato Topping:

• 2.5 lbs (about 1.2 kg) Russet or Yukon Gold potatoes, peeled and quartered

• 1/2 cup warm milk or cream

• 4 tablespoons butter

• 1/2 cup grated Parmesan cheese, plus more for topping

• Salt and white pepper to taste

• 1 egg yolk (optional, for a golden crust)

Instructions

1. Prepare the Potatoes: Place the peeled and quartered potatoes in a large pot of salted cold water. Bring to a boil and cook for 15-20 minutes, or until fork-tender.

2. Sauté Aromatics: While the potatoes cook, start the ratatouille. In a large oven-safe skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

3. Cook the Vegetables: Add the cubed eggplant and bell pepper to the skillet. Cook, stirring occasionally, for about 8-10 minutes until they begin to soften. Add the cubed zucchini and cook for another 5 minutes.

4. Build the Ratatouille Base: Stir in the tomato paste and cook for 1 minute. If using, pour in the red wine to deglaze the pan, scraping up any browned bits. Let it reduce for a minute. Add the crushed tomatoes, dried herbs, salt, and pepper. If the mixture seems thick, add the optional vegetable broth. Bring to a simmer, then reduce the heat and let it cook for 15-20 minutes, until the vegetables are tender and the sauce has thickened. Taste and adjust seasoning.

5. Preheat Oven: Preheat your oven to 375°F (190°C).

6. Make the Mashed Potato Topping: Drain the cooked potatoes well. Return them to the hot pot for a minute to evaporate any excess moisture. Mash the potatoes until smooth. Add the warm milk, butter, and Parmesan cheese. Stir until creamy. Season well with salt and white pepper. For an extra-rich and golden topping, beat the egg yolk in a small bowl and then mix it into the mashed potatoes.

7. Assemble the Pie: If your ratatouille is in an oven-safe skillet, you can assemble it directly there. Otherwise, transfer the ratatouille mixture to a 9×13 inch baking dish. Spoon the mashed potatoes over the top, starting from the edges and working your way in to create a seal that prevents the filling from bubbling over. Use a fork to create decorative swirls on the top, which will get crispy. Sprinkle with extra Parmesan cheese.

8. Bake: Bake for 25-30 minutes, or until the filling is bubbly around the edges and the potato topping is golden brown. If you want a deeper color, you can broil it for the last 2-3 minutes (watch carefully!).

9. Rest and Serve: Let the pie rest for about 10 minutes before serving. This allows the filling to set slightly, making it easier to slice.

🌟 Why This Combination Works:

• Flavor Fusion: The savory, umami-rich ratatouille provides a robust base that stands up beautifully to the creamy, cheesy potato topping.

• Texture Contrast: The tender, stewed vegetables contrast perfectly with the fluffy, slightly crisp mashed potato crust.

• Complete Meal: It’s a wonderfully satisfying vegetarian main course that feels incredibly hearty and special.

💡 Recipe Variations:

• Add Protein: For a non-vegetarian version, brown 1 lb of ground lamb or beef with the onions before adding the other vegetables.

• Cheesy Top: Add a layer of grated mozzarella or Gruyère cheese under the potato topping for an extra cheesy pull.

• Different Topping: For a lighter touch, you can use a combination of mashed potatoes and mashed cauliflower.

Enjoy your creative and delicious culinary creation