Recipe for Vegetarian Sheppard's Pie
This is an easy to make classic recipe meant for the carnivorous palette but suitable for vegetarian needs. It is hearty, family-style, and flavorful.
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Ingredients
- 12 oz canned tomato puree
- ½ Yellow onion, small diced
- 1t Cumin
- 2T Fresh oregano, chopped
- 1T Sugar
- 1T tomato paste
- Salt
- Black pepper
- 2 lbs russet potatoes, peeled and cut into even size chunks
- 3 lbs Yukon gold potatoes, peeled and cut into even size chunks
- 1 cup whole milk
- 8oz unsalted butter
- About 8 handfuls spinach
- Pepper
- Olive oil
- 2 large eggplants, cut into 1/2“ slices
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