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Hearty Vegetarian Shepherd's Pie

Hearty Vegetarian Shepherd's Pie

Cost $10, save $15

Source: Recommended by CookPal

  • 40 Min
  • 6 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 🧅 1 large yellow onion, roughly chopped
    • 🧄 4 cloves garlic, crushed
    • 2 small red or green bell peppers, chopped
    • 🍆 3 cups cubed eggplant, with peel
    • 🍅 1 (15 ounce) can diced tomatoes
    • 1 cup frozen or fresh peas
    • 🥔 1 1/4 pounds small red potatoes, halved

  • Spices & Herbs

    • 2 tablespoons curry powder
    • 2 teaspoons ground cumin

  • Dairy

    • 🥛 ½ cup fat-free half and half (or milk)
    • 🧀 ½ cup grated Parmesan cheese

  • Miscellaneous

    • 2 tablespoons extra virgin olive oil, divided
    • ½ cup water
    • 1 pinch salt and freshly ground black pepper to taste

STEPS

1

Preheat the oven to 400 degrees.

2

In a large skillet over medium heat, heat 1 tablespoon oil. Add onions, garlic, curry powder, and cumin. Sauté until onions are soft, about 5 minutes. Remove mixture to a bowl.

3

Heat the remaining tablespoon of oil in the skillet. Add bell peppers, eggplant, diced tomatoes, and ½ cup water. Sauté until soft, about 20 minutes. Stir in the onion mixture. Transfer the mixture to a shallow 8-by-8-inch baking dish.

4

In a saucepan, boil the potatoes until tender. Drain and smash them, then stir in the half and half, peas, salt, and pepper.

5

Spread the mashed potato mixture over the sautéed vegetables in the baking dish. Top with grated Parmesan cheese.

6

Bake the dish in the oven for 15 minutes. Optionally, brown the top under the broiler if desired. Serve hot.

NUTRIENTS

Per 1 serving

🔥

229

Calories

  • 9
    Protein
  • 31
    Carbs
  • 8
    Fats

💡 For a vegan option, use plant-based milk and cheese.Leftovers can be frozen for up to a month.For added texture, sprinkle extra Parmesan or breadcrumbs on top before baking.Dice vegetables uniformly to ensure even cooking.