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Shepherd's Pie

2 lg potatoes
1 T butter (optional)
1/2 c milk (soy or skim ok)
3 lg cloves garlic (minced)
salt and pepper to taste
1/2 c. minced fresh parsley

1 T canola or olive oil
1 1/2 c. minced onion
4 lg. garlic cloves (minced)
1 t. salt
fresh pepper to taste
1 stalk finely minced celery
1 lb. mushrooms (chopped)
1 lb eggplant, diced
1 medium bell pepper, minced
2 t dried basil
1/2 t dried thyme
1/2 t dried oregano
1 c peas (fresh or frozen)
3/4 c grated cheddar (optional)
1/4 c bread crumbs
3 T cider vingar
cayenne
paprika

Scrub potatoes, cut them into 1-inch chunks and boil until soft.
Drain, mix with butter, milk and garlic and mash. Add salt, pepper
and parsley, mix and set aside.

Preheat oven to 350F and get a 2 qt casserole or 9x13 pan ready.

Heat oil in a large, deep skillet or dutch oven and saute onion
until it begins to soften (5 minutes.)

Add garlic, salt, pepper, celery, mushrooms, eggplant and bell
pepper. Stir until well combined, cover and cook over medium heat
for about 10 minutes, stirring frequently. Add the herbs, stir
and cover again. Cook for about 5 more minutes, or until the
eggplant is perfectly tender. Remove from heat.

Stir in the peas, 1/2 c. of the optional cheese, the bread crumbs
and the vinegar. Add cayenne to taste. Transfer this mixture to
tht casserole or baking pan and spread it out.

Spread the mashed potatoes over the vegetables. Spread remaining
cheddar (if any) over the top and sprinkle generously w/ paprika.

Bake uncovered for 25 - 30 minutes or until lightly browned on top
and bubbly around the edges.

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