Roasted Vegetable Shepherd’s Pie

I created this crowd-pleasing dish especially for one of my vegetarian friends. Zucchini, eggplant, sweet bell peppers, and tomatoes are roasted to make something similar to ratatouille. The vegetables are then topped with mashed potatoes. Rosemary provides a hint of earthiness. It can serve as a hearty meal or a side to beef or roast chicken.

Serves 4

• 3 medium tomatoes, diced
• 1 medium zucchini, diced (about 1 cup)
• 1 small eggplant, diced (about 2 cups)
• 1 large onion, diced
• 1 yellow bell pepper, cored, seeded, and diced
• 1 red bell pepper, cored, seeded, and diced
• 2 garlic cloves, thinly sliced
• 3 tablespoons extra-virgin olive oil
•   Salt and freshly ground pepper
• 1 teaspoon chopped fresh rosemary
• 5 large Idaho potatoes, peeled and cubed
• ½ cup whole milk, warmed
• 2 tablespoons butter

1. Preheat the oven to 400°F, with a rack in the middle position.

2. Place the tomatoes, zucchini, eggplant, onion, bell peppers, and garlic on a rimmed baking sheet. Drizzle with the oil and season with salt, pepper, and the rosemary.

3. Bake until the vegetables start to soften, 18 to 20 minutes.

4. Place the vegetables in a 2½-quart baking dish and keep warm.

5. Preheat the broiler.

6. Meanwhile, place the potatoes in a pot of unsalted water and bring to a boil.

7. Boil until soft, 15 to 20 minutes. Drain the potatoes and return them to the pot. Add the milk and butter and mash with a potato masher until creamy. Season with salt and pepper.

8. Spread the mashed potatoes over the vegetables, using the back of a spoon to give the potatoes some texture.

9. Broil until the potatoes are golden, with the tips browned. Watch carefully, so they don’t burn.

10. Serve hot.