Here’s my second, meat-lover approved vegetarian recipe- a delicious Sweet Potato-topped Ratatouille Pie!
Ingredients:
Base:
1 tbsp Olive oil
1 Red Onion
2 cloves garlic (minced)
1 Courgette
1 Pepper
1 cup mushrooms
Mixed Herbs
2 tins chopped tomatoes
Top:
3-4 sweet potatoes (chopped, boiled & drained)
pinch salt
pinch pepper
2 tbsp dairy free butter
75g Cheese (optional) (image from HarrietEmilyInstagram) Method:
1. Warm the olive oil in a relatively large pan
2. Chop up all vegetables
3. Add the onions & cook until they’re translucent
4. Add garlic & cook
5. Add the courgette, peppers & mushrooms & stir them round unit the vegetables have softened
6. Add the dried herbs stir everything round so the vegetables are well covered in the herbs
7. Add the chopped tomatoes, stir them in, turn the heat down, put the lid on & let the pot simmer for roughly 10 minutes.
8. Pour the ratatouille into the base of a lasagne dish or baking tin & put to one side
9. Mash the sweet potato and add butter and salt and pepper
10. Put the mashed potato on top of the ratatouille & smooth it out with the back of a spoon
11. Score the top of the pie with a fork and add cheese (if you want to)
12. Bake the pie for 20 minutes at 200℃ (392℉)
13.Take out of the oven & serve immediately with any other vegetables of your choice