Vegetarian: Shepherds Pie 01 by Recipe Cottage

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	Shepherds Pie 01

		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.