Veg Shepherds Pie with Eggplant
2 large potatoes
1 Tbsp butter
salt and pepper to taste
1/2 cup yogurt
1/2 cup freshly-minced chives
1/2 cup freshly-minced parsley
1 1/2 Tbsp butter
1 1/2 cups chopped onion
1 large clove garlic, crushed
1 tsp. salt
1 stalk finely-minced celery
12 oz. chopped mushrooms
1-lb. eggplant, in small cubes
1 green bell pepper, minced
1/4 tsp. thyme
1/2 tsp. oregano
1/2 tsp. basil
1 cup raw (fresh or frozen) peas
1/2 cup (packed) grated cheddar
3 Tbsp wheat germ
1 Tbsp cider vinegar
Preheat oven to 350F.
Cook the potatoes (in their skins) in boiling water, until soft.
Drain, and mash with potatoes, butter, salt, pepper, yogurt, chives
and parsley. Set aside.
In a large, heavy skillet, saute the onions and garlic in 1 1/2
Tbsp of butter, with salt and pepper, until the onions are soft
(5-8 minutes). Add the celery, mushrooms, and eggplant. Cook over
low heat, stirring occasionally. When the eggplant is cooked
through (and this will happen more quickly if you cover the skillet
between stirrings), add green pepper, herbs, and peas. Continue
cooking about 5 minutes longer.
Remove from heat; toss with cheese, wheat germ, and vinegar. Spread
this mixture into buttered deep-dish casserole. Spread the mashed
potatoes on top, as a crust. Sprinkle extra cheese plus some
paprika on top if desired. Bake, uncovered, 35 minutes.