Vegetarian Sheperd's Pie

By milly1362

Approximate Calories, Fat, and Price Per Serving
192 calories, 7.7 g fat, $1.20

Ingredients

• 2 tablespoons extra virgin olive oil, divided
• 1 large yellow onion, roughly chopped
• 4 cloves garlic, crushed
• 1 tablespoon 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 skim milk)
• 1 cup frozen or fresh peas
• 1/2 cup grated Parmesan cheese
• 1 pinch Salt and freshly ground black pepper to taste

Details

Servings 6

Preparation

Step 1

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. (It's a good idea to let a lot of the extra moisture evaporate - Kris.) 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.