The Shepherd’s Pie That Makes You Look Like You Went to Culinary School! 😉

By Chef Jean-Pierre · 75 min

Ingredients

Instructions

1. Brown the sausage in a large pan over medium-high heat, then add the onions and cook until caramelised. Move to a bowl.
2. Cook the yellow squash in olive oil over a hot pan until golden brown, then add the zucchini until both are caramelised. Season lightly with salt and pepper. Do not overcrowd the pan.
3. Add the bell peppers and cook briefly until softened but still with some bite. Remove the vegetables.
4. Sauté the eggplant in olive oil until tender and golden brown.
5. Combine the sausage, onions, vegetables and eggplant in a large pot. Add the garlic and cook only until fragrant, then add the thyme and Herbes de Provence. Immediately add the cherry tomatoes and crushed tomatoes and reduce the heat.
6. Simmer gently for 45 minutes to 1 hour until the vegetables are tender. Add about half the chopped basil during the simmer.
7. Stir in the remaining basil and add harissa, salt and pepper to taste.
8. Preheat the oven to 375°F (190°C). Butter a lasagna dish, spread a layer of mashed potatoes, sprinkle with grated cheese, spoon the ratatouille over, then top with the remaining potatoes and more cheese.
9. Bake until the filling is hot and the potato topping is golden brown.
10. Let the pie rest before cutting and serving.

Summarized from Chef Jean-Pierre's video. Watch it for the details.

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