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VEGETARIAN SHEPHERD'S PIE

2 pounds baking potatoes
1/2 to 2/3 c buttermilk
2 1/2 T olive oil, divided
1/4 to 1/2 tsp. salt (use lesser amount with canned vegetable broth)
Freshly ground black pepper
2 cloves garlic, minced
2 c chopped onion
3/4 pousnd eggplant, cut into 1-inch cubes
3 carrots, peeled and sliced
3/4 pound turnips, peeled and cut into 1-inch cubes
3 T flour
1 1/2 cups vegetable broth (homemade or canned)
1 cup frozen peas, defrosted

Peel potatoes and cut into 1-inch dice. Bring 3/4 cup water to a
boil in a large pot. Add potatoes and simmer, covered, over low
heat for 25 to 30 minutes, until tender. Stir once or twice; if
potatoes begin to stick to pot, add a little more water.

Place potatoes and their cooking liquid in a bowl with 1/2 cup
buttermilk, 1 tablespoon olive oil, 1/4 teaspoon salt and the
pepper. Mash until smooth, adding more buttermilk if potatoes seem
dry. Set aside.

Heat 1 1/2 tablespoons oil in a heavy, nonstick skillet (preferably
an ovenproof one). Add garlic and onion and saute until onion is
translucent. Add eggplant, carrots and turnips; cook over medium-high
heat for 2 minutes. Sprinkle vegetables evenly with flour and
continue cooking, stirring frequently for 2 minutes.

Pour in broth and cook, stirring, for another 8 to 10 minutes, or
until eggplant begins to soften and mixture has consistency of a
stew. Stir in peas and 1/4 teaspoon salt if you're using unsalted
broth.

If skillet is not ovenproof, pour vegetables into a 10-inch deep-dish
pie pan or casserole dish that has been coated with vegetable oil
spray. Spread mashed potatoes evenly over vegetables, covering to
edge of dish.

Bake in a preheated 350-degree oven for 25 to 30 minutes, until
potatoes are nicely browned.

Makes 6 servings.

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