Vegetarian Shepherd's Pie

Vegetarian Shepherd's Pie
  • 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
  • 1/2 cup water
  • 1 1/4 pounds small red potatoes, halved
  • 1/2 cup fat-free half and half (or milk)
  • 1 cup frozen or fresh peas
  • 1/2 cup grated Parmesan cheese
  • 1 pinch Salt and freshly ground black pepper to taste


  1. 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.
  2. 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.
  3. 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.
  4. Bake 15 minutes. Brown in broiler. Serve.

03/21/2017
Vegetarian Shepherd's Pie, recipe PT15M PT1H 5 455 calories

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