Vegetarian Shepherd's Pie recipe
All Recipes Main Dish Recipes Savory Pie Recipes Vegetarian Pie
Ingredients
- 2 tablespoons extra virgin olive oil, divided 1 large yellow onion, roughly chopped 4 cloves garlic, crushed 2 tablespoons curry powder 2 teaspoons ground cumin 2 small red or green bell peppers, chopped 3 cups cubed eggplant, with peel 1 (15 ounce) can diced tomatoes ½ cup water 1 ¼ pounds small red potatoes, halved ½ cup fat-free half and half (or milk) 1 cup frozen or fresh peas ½ cup grated Parmesan cheese 1 pinch Salt and freshly ground black pepper to taste
Nutrition Info
- 228.7 caloriescarbohydrate: 31.4 gcholesterol: 8.4 mgfat: 8 gfiber: 6.4 gprotein: 8.9 gsaturatedFat: 2.4 gservingSize: -sodium: 307.4 mgsugar: 8.3 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Shepherd's Pie
Directions
-
Preheat oven to 400 degrees. In a large skillet over medium heat, heat 1 Tb. oil, add onions, garlic, curry and cumin. Saute until onions are soft, about 5 minutes. Remove to a bowl.
Heat remaining oil in skillet, add peppers, eggplant, tomatoes and 1/2 cup water. Saute until soft, about 20 minutes. Stir in onions. Place in a shallow 8-by-8- inch baking dish.
In a saucepan, boil potatoes until done. Drain and smash. Stir in half and half, peas, salt and pepper. Spread over vegetables and top with Parmesan.
Bake 15 minutes. Brown in broiler. Serve.