Ratatouille-Topped Shepherd’s Pie Recipe

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

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


Ratatouille-Topped Shepherd's Pie Recipe

Roselle Miranda
Use ground beef to make this, then top with sliced vegetables.
Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 30 minutes
Total Time 45 minutes
Course Main Dishes
Cuisine Others
Servings 2 servings


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


  • 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.
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