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Vegetarian Shepherd's Pie Recipe

Recipe by: 106a802496d678ba

"This meatless comfort food is packed with high-antioxidant vegetables, plus curry's anti-cancer curcumin."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat 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.
  • 2Heat 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.
  • 3In 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.
  • 4Bake 15 minutes. Brown in broiler. Serve.
Ingredients
  • 6 servings
  • 229 cals
  • 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
  • 1/2 cup water
  • 1 1/4 pounds small red potatoes, halved
  • 1/2 cup fat-free half and half (or milk)
  • 1 cup frozen or fresh peas
  • 1/2 cup grated Parmesan cheese
  • 1 pinch Salt and freshly ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    229
    11%
  • Fat:
    8
    12%
  • Carbs:
    31.4
    10%
  • Protein:
    8.9
    18%
  • Cholesterol:
    8
    3%

Based on a 2,000 calorie diet

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