Vegetarian Shepherd's Pie

Ingredients for 4 servings:

• 700 g potatoes, floury
• 2 dl milk
• 1 pinch of nutmeg
• 150 g processed cheese
• 2 tbsp olive oil or butter
• 100 g pumpkin(s)
• ½ eggplant(s)
• 100 g mushrooms
• Herbs, Italian
• salt and pepper
• Paprika powder
• 1 onion(s)
• 1 garlic clove(s)
• 1 shot of red wine
• 1 cup vegetable broth

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 10 minutes

For the mashed potatoes, peel the potatoes and boil them in water until soft. Then mash them with a fork or press them through a potato ricer. Bring to a boil with milk and season with nutmeg and salt. For the sauce, dice the garlic and onion and sauté them in olive oil or butter. Peel the pumpkin and cut into small cubes. Add them to the pan. Add the eggplant and mushrooms. Deglaze with red wine and add the vegetable stock. Season to taste and let it thicken slightly. You can, of course, swap out the vegetables as desired. Pour the sauce into the casserole dish. Grate half of the cheese over the top, then spread the mashed potatoes over the top. Grate the second half of the cheese over the top. Bake in the oven at 200°C (top/bottom heat) for 20-30 minutes.