ratatouille pie

I’ve cooked ratatouille so many times, that when I went to make another batch today, I knew I wanted to create something different. I’ve always longed to create something inspired by the great classic shepherds or cottage pie. I loved the way you could create a beautiful, comforting looking dish made by topping flavoursome ingredients with some form of mashed potato. I’ve eaten ratatouille with baked sweet potato before, but I had never considered pairing the two together into a pie, until today. This is such a simple dish, although, from the taste of it, you could easily think this recipe took hours of hard work! I firstly made a delicious and quick ratatouille filled with basil, garlic, paprika and lots of other flavours. After that, I mashed sweet potato with some hemp milk and lots of seasonings to create the perfect, creamy, herby mash. To finish, I poured the ratatouille into a dish, and spread the potato on top. As I said, this is such a simple dish! I hope you like it.


ratatouille pie

serves 2


for the ratatouille:

4-5 medium tomatoes (450g)

1/2 courgette

2 mushrooms

1 red pepper

1 onion

drizzle oil

1 tbsp garlic puree

1 tsp dried oregano

1 tsp dried basil

1 tsp paprika

1 tsp chili powder

salt and pepper, to taste


for the mashed potato:

2 sweet potatoes (450g)

2 tbsp nut milk/milk of choice – I used hemp milk

1 tbsp garlic puree

1 tsp dried basil

salt and pepper, to taste




1. Firstly, prepare your vegetables. Peel and chop your sweet potato into about 5cm cube chunks. Peel and finely slice your onion, finely slice your courgette, and then cut your mushrooms and red pepper into bite size pieces. When this is done, add your tomatoes into a blender, and blend quickly so that the tomatoes have broken down, but aren’t completely smooth. Set all aside.

2. Drizzle a pan with oil, and add in your onion. Fry on a low-medium heat for 3-5 minutes, or until golden and the onion has gone clear. In the meantime, fill a pan with water and bring it to a boil.

3. When the water has boiled, add in the sweet potato pieces, and boil on a medium heat for about 15 minutes, or until soft.

4. Once the onion has fried, add in the courgette, mushroom, red pepper and tomatoes. Bring up to a medium heat and cook through, whilst the sweet potato cooks. After 5 minutes, add in the seasonings for the ratatouille. Stir every minute or so, and allow the sauce to reduce.

5. After about 15 minutes of the sweet potatoes cooking, and they are soft, remove them from the heat and drain. Allow the ratatouille to remain cooking whilst you do the next steps.

6. Add the potato pieces into a mixing bowl, and add in the other ingredients for the mashed potato. Using a potato masher, mash until smooth and all of the herbs are well mixed in. Remove the ratatouille from the heat and pour into a dish. Top with the mashed potato until completely covered.

7. Add the ratatouille pie into the oven and cook for a further 10 minutes. Once cooked, remove from the oven and serve. Enjoy!


ratatouille pie ratatouille pie

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