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Vegetarian Shepherd's Pie

4

30 min

Vegetarian Shepherd's Pie

Vegetarian Shepherd's Pie Photo 1

Category

Pie Recipes

Time

30 min

Serving

6 persons

Calories

229

Rating

4.00★ (61)

Cuisine

Author: Victoria Buriak
This meatless comfort food is packed with high-antioxidant vegetables, plus curry's anti-cancer curcumin.

Ingredients

  • Extra virgin olive oil: 2 Tbsp (divided)
  • yellow onion: 1 piece (chopped)
  • garlic: 4 clove (crushed)
  • curry powder: 2 Tbsp
  • ground cumin: 2 tsp
  • red or green bell peppers: 2 piece (chopped)
  • eggplant, with peel: 3 cups (cubed)
  • tomatoes: 1 can (15 ounce can, diced)
  • water: 0.5 cup
  • ¼ pounds small red potatoes: 1 piece (halved)
  • fat-free half and half (or milk): 0.5 cup
  • frozen or fresh peas: 1 cup
  • Parmesan cheese: 0.5 cup (grated)
  • pinch salt and freshly ground black pepper: 1 piece (to taste)

Metric Conversion

Stages of cooking

Vegetarian Shepherd's Pie Photo 21
Vegetarian Shepherd's Pie Photo 32
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  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.
    Vegetarian Shepherd's Pie Photo 2
  2. Heat remaining oil in skillet; add peppers, eggplant, tomatoes and 1/2 cup water. Saute until soft, about 20 minutes. Stir in onions. Place in a shallow 8-by-8- inch baking dish.
    Vegetarian Shepherd's Pie Photo 3
  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.
    Vegetarian Shepherd's Pie Photo 4
  4. Bake 15 minutes. Brown in broiler. Serve.
    Vegetarian Shepherd's Pie Photo 5

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