VEGETARIAN “SHEPHERD’S” PIE
PREP TIME: 20 MINUTES
COOKING TIME: 1 HOUR, 40 MINS
SERVES: 6
INGREDIENTS
1 medium eggplant, chopped into 1cm cubes
1 zucchini, chopped into 1cm cubes
1 brown onion, peeled and chopped
2 garlic cloves, peeled and finely chopped
1 red capsicums, halved, de-seeded and chopped into 1cm pieces
1 large carrot, peeled and chopped into 1cm cubes
2 tablespoons olive oil
1 tablespoon Moroccan style spice mix (eg. Chermoula, ras el hanout, rose harissa)
400g tin chickpeas, drained and rinsed
400g tin lentils, drained and rinsed
400g jar tomato passata
½ cup (125ml) vegetable stock
sea salt and freshly ground black pepper
¼ cup coriander leaves + roots, chopped
Potato and yogurt mash
1 kg Spud Lite potatoes, peeled and cut into chunks
1/3 cup Greek style yogurt
1 tablespoon preserved lemon, rinsed, pith removed and finely chopped
1 tablespoon finely chopped parsley
salt flakes and freshly ground black pepper
METHOD
1. Preheat oven to 220ºC (200ºC fan-forced). Line two baking trays with baking paper.
2. In a large mixing bowl toss together the eggplant, zucchini, onion, garlic, capsicum, carrot, olive oil and spice mix until well combined. Distribute vegetables over prepared baking trays. Roast for 45 minutes, turning the vegetables every 15 minutes to prevent burning and swapping the trays around on the shelves.
3. Remove vegetables from oven. Reduce oven temperature to 200ºC (180ºC fan-forced).
4. For the mash, place potatoes in a large saucepan covered in cold water, over a medium-high heat. Bring to the boil and cook for 15 minutes or until very tender. Drain. Mash potato using a ricer to avoid lumps.
5. Return mashed potato to saucepan over a low heat for 5 minutes, stirring continuously, to remove excess moisture. Add yogurt, lemon, parsley, salt and pepper, stirring until combined. Set aside until required.
6. In a medium saucepan combine roasted vegetables, chickpeas, lentils, passata, stock, salt and pepper over a medium heat, stirring to combine. Cook for 5 minutes or until heated through. Spoon mixture into an ovenproof dish, sitting on a baking tray and top with mash potato.
7.Place tray in preheated oven and cook for 30 minutes or until edges are bubbling and top of mash is golden.
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