Shepherds Pie with Eggplant
2 large potatoes
Preheat oven to 350F
1 tablespoon butter
salt and pepper to taste
1/2 cup yogurt
1/2 cup freshly minced chives
1/2 cup freshly minced parsley
1 1/2 tablespoons butter
1 1/2 cups chopped onion
1 large clove garlic, crushed
1 teaspoon salt
1 stalk finely-minced celery
12 ounces chopped mushrooms
1 large eggplant, in small cubes
1 green bell pepper, minced
1/4 teaspoon thyme
1/2 teaspoon each: basil, oregano
1 cup raw (fresh or frozen) peas
1/2 cup (packed) grated cheddar
3 tablespoons wheat germ
1 tablespoon cider vinegar
Cook the potatoes (in their skins) in boiling water, until soft. Drain, and mash with all ingredients from "I." Set aside.
In a large, heavy skillet, sauté the onions and garlic in 1 1/2 tablespoons of butter, with salt and pepper, until the onions are soft (5-8 minutes). Add the celery, mushrooms, and eggplant. Cook over low heat, stirring occasionally. When the eggplant is cooked through (and this will happen more quickly if you cover the skillet between stirrings), add green pepper, herbs, and peas. Continue cooking about 5 minutes longer.
Remove from heat; toss with cheese, wheat germ, and vinegar. Spread this mixture into your buttered deep-dish casserole. Spread the mashed potatoes on top, as a crust.
Optional: Sprinkle extra cheese plus some paprika on top. Bake, uncovered, 35 minutes.
Excellent! Just what I was looking for.
julie m-h, Ocean View
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