Name: Ratatouille-Topped Shepherd's Pie Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Ingredients: 3 tablespoons Oil (divided); 1 medium red onion (peeled, sliced); 3 cloves Garlic (peeled, chopped); 1/4 kilo Ground beef; 1 400-gram can lentils (drained); 1 Cup green beans (chopped); 1 Cup sweet kernel corn; 1 Small carrot (chopped); 2 1/2 tablespoons cream of mushroom soup; 1 medium zucchini (sliced thinly); 2 tomatoes (sliced thinly); 1/2 Cup parmesan cheese (grated); Salt (to taste); ground black pepper (to taste)

Use ground beef to make this, then top with sliced vegetables. Who said veggies couldn’t be exciting?

Are You Overcooking Your Veggies? Here’s What They Should Look Like Posted in: Cooking

Ratatouille-Topped Shepherd's Pie Recipe

Roselle Miranda

Use ground beef to make this, then top with sliced vegetables.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 40

Resting Time 30

Total Time 45

Course Main Dishes

Cuisine Others

Servings

Ingredients

Ratatouille-Topped Shepherds Pie Ingredients

3 tablespoons Oil divided
1 medium red onion peeled, sliced
3 cloves Garlic peeled, chopped
1/4 kilo Ground beef
1 400-gram can lentils drained
1 Cup green beans chopped
1 Cup sweet kernel corn
1 Small carrot chopped
2 1/2 tablespoons cream of mushroom soup
1 medium zucchini sliced thinly
2 tomatoes sliced thinly
1/2 Cup parmesan cheese grated
Salt to taste
ground black pepper to taste

Instructions

Preheat oven to 400?F.
Heat about 1 tablespoon oil in a wok over medium heat. Add and saute onion, then garlic until both are fragrant and softened. Add ground beef. Sear the beef before crumbling, and sear again until cooked through.
Stir in lentils, beans, corn, and carrots. Sprinkle in soup powder, and stir to combine with the beef. Add 1/4 cup water, stir it well, and cook until the sauce has thickened. Transfer to 2 round baking dishes. Set aside.
Toss zucchini and tomato slices and cheese with remaining oil. Season with salt and ground black pepper. Top each baking dish with veggie slices, and bake until tops of veggies are softened, about 20 minutes. Serve while hot. Recipe originally published in the July 2017 issue of Good Housekeeping Philippines.