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Shepherd's Pie is an English casserole typically made with ground beef or lamb and mixed vegetables topped with mashed potatoes and baked. I've made very successful vegetarian versions with faux ground beef, but for this dish I replaced the meat with hearty vegetables - eggplant and zucchini. These veggies plus the parsley, basil and mild purple pepper are some of my last summer vegetables. What better way to welcome fall!
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Shepherd’s Pie

October 25, 2009

30 min or less active, 60 min or less total, fall, main, summer

Shepherd's Pie is an English casserole typically made with ground beef or lamb and mixed vegetables topped with mashed potatoes and baked. I've made very successful vegetarian versions with faux ground beef, but for this dish I replaced the meat with hearty vegetables - eggplant and zucchini. These veggies plus the parsley, basil and mild purple pepper are some of my last summer vegetables. What better way to welcome fall!
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Information

Servings: 8
Time: 20 min active; 60 min total
Price:
Nutrition (per serving):
Calories: 280
Protein: 9.7g
Fat: 2.6g
Saturated fat: 2.6g
Carbohydrates: 42.1g
Fiber: 5.1g
Sodium: 726.6mg
Cholesterol: 57.1mg
High In:
Good Source:
Low In:

Ingredients

  • 6 cups potatoes, cubed (about 4 large)
  • 1/4 cup soy milk
  • 2 Tbsp unsalted butter (I used plant oil-based butter Earth Balance)
  • 1 tsp dried thyme
  • 2 Tbsp EVOO, divided
  • 1 onion, coarsely chopped
  • 28 oz can whole tomatoes, chopped
  • 1 1/2lb eggplant, chopped
  • 1 Tbsp parsley, chopped
  • 1 Tbsp basil, chopped
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup Parmesan cheese, grated
  • 1/2 cup breadcrumbs
  • 2 large eggs
  • 1 green (or in my case purple) pepper, sliced thin
  • 1 zucchini, sliced thin

Preparation

  1. Put potatoes in a pot, cover with water and bring to a boil over medium heat. Cook 10 minutes until soft. Drain and mash with milk, butter and thyme. Set aside.
  2. While potatoes are boiling, heat 1 Tbsp EVOO in another large pot over medium heat. Add onion and saute for 5 minutes. Add tomatoes, eggplant, parsley, basil, garlic and SnP. Simmer 20 minutes. Remove from heat and stir in cheese, breadcrumbs and eggs.
  3. Preheat oven to 350 degrees. While vegetables are simmering, heat remaining 1 Tbsp EVOO is a medium skillet over medium heat. Add pepper and zucchini and saute until tender, about 10 minutes.
  4. To assemble, put vegetable mixture in a casserole dish sprayed with cooking spray. Spread out evenly and top with mashed potatoes, also spreading out evenly. Arrange zucchini and pepper on top. Bake for 20 minutes.

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