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Vegetarian Shepherd's Pie
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Vibrant meatless curry bursting with antioxidants for a healthy twist.
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
  • 0.5 cup water
  • 1.25 pounds small red potatoes, halved
  • 0.5 cup fat-free half and half (or milk)
  • 1 cup frozen or fresh peas
  • 0.5 cup grated Parmesan cheese
  • 1 pinch Salt and freshly ground black pepper to taste
Instructions:
  • Preheat your oven to 400 degrees. Heat 1 tablespoon of oil in a large skillet over medium heat, then add onions, garlic, curry, and cumin. Sauté until onions are soft, approximately 5 minutes. Transfer to a bowl.
  • In a skillet, heat the rest of the oil and cook the peppers, eggplant, and tomatoes with 1/2 cup water until soft for approximately 20 minutes. Add onions and transfer the mixture to an 8-by-8-inch baking dish.
  • Boil the potatoes until tender in a saucepan. Drain and mash them. Mix in half and half, peas, salt, and pepper. Spread the mixture over the vegetables and sprinkle with Parmesan on top.
  • After baking for 15 minutes, broil until golden brown. Serve hot.

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