Unemployed Shepard's Pie (Veg)

By FoodPornDirector

Ingredients

• 6 Cup peeled, cubed potatoes
• 1/4 Cup low-fat milk
• 2 Tablespoon unsalted butter
• 1/4 Cup plus 2 tbs olive oil
• 1 Medium onion coarsely chopped
• 2 15-0z cans diced tomatoes with liquid
• 2 Large eggplants, peeled and chopped
• 1 Tablespoon Parsley
• 1 Teaspoon basil
• 1 Teaspoon garlic flakes
• 1 Teaspoon sea salt
• 1/2 Cup grated parmesan
• 1/2 Cup dried breadcrumbs
• 2 Large eggs, beaten
• 1 Whole green bell pepper, sliced thin
• 1 Small zucchinis, sliced thin
• 1/8 Teaspoon ground black pepper

Details

Servings 8

Preparation

Step 1

1. Place potatoes in large pot, cover with water, bring to a boil, and cook 10-15 min or until soft. Drain and mash with milk and butter. Season with salt and pepper and set aside.

2. Preheat oven to 350. Heat 1/4 cup of olive oil in Dutch oven over medium heat. Add onion, and saute 5 min or until soft. Stir in tomatoes, eggplant, parsley, garlic, basil, garlic flakes, and sea salt; season with pepper. Simmer 20 min until vegetables are soft.

3. Remove from heat and stir in Parmesan cheese, breadcrumbs and eggs. Spread potato mixture over top, banking sides.

4. Heat remaining 2 tbs oil in large skillet over medium heat. Add green bell pepper and zucchini and saute 7-10 min until just tender.

5. Fill center of mashed potatoes with mixture and sprinkle with pepper. Bake 20 min or until all heated through.