Prep 20 mins
Cook 1 hr
This is one of the dishes that the shepherd eats when he's sick and freakin' tired of eating lamb every night.
- 2 large potatoes, scrubbed but not peeled
- 1 tablespoon unsalted butter
- salt and pepper
- 4 fluid ounces yogurt
- 1⁄2 cup freshly-minced chives
- 1⁄2 cup freshly-minced parsley
- 1 1⁄2 tablespoons unsalted butter
- 1 1⁄2 cups chopped onions
- 1 clove garlic, crushed
- 1 stalk celery, finely-minced
- 12 ounces chopped mushrooms
- 1 (1 lb) eggplant, cut into small cubes
- 1 green bell pepper, minced
- 1⁄4 teaspoon thyme
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon oregano
- 1 cup raw peas (fresh or frozen)
- 1⁄2 cup packed grated cheddar cheese
- 3 tablespoons wheat germ
- 1 tablespoon cider vinegar
- extra cheese, for topping
- Cook the potatoes (in their skins) in boiling water until soft.
- Drain and mash with butter, salt, pepper, yogurt, chives and parsley; set aside.
- In a large, heavy skillet, sauté the onions and garlic in 1½ 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 the 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 a buttered deep-dish casserole.
- Spread the mashed potatoes on top, as a crust.
- Sprinkle extra cheese plus some paprika on top.
- Bake, uncovered, in a preheated 350°F oven, for 35 minutes.
Nothing special, but it was okay. I used carrot instead of pepper because I despise pepper. If I made it again, I would use more spices, more yogurt in the mashed potatoes, and corn instead of peas. And probably more cheese too. One note: the recipe doesn't specify which size casserole dish to use - I used a 2 quart one and it was the perfect size.