Shepherd's Big Purple Vegetable Pie

This is one of the dishes that the shepherd eats when he's sick and freakin' tired of eating lamb every night.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 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
•  paprika

Directions

1. Cook the potatoes (in their skins) in boiling water until soft.
2. Drain and mash with butter, salt, pepper, yogurt, chives and parsley; set aside.
3. 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).
4. Add the celery, mushrooms, and eggplant.
5. Cook over low heat, stirring occasionally.
6. 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.
7. Continue cooking about 5 minutes longer.
8. Remove from heat; toss with cheese, wheat germ, and vinegar.
9. Spread this mixture into a buttered deep-dish casserole.
10. Spread the mashed potatoes on top, as a crust.
11. Sprinkle extra cheese plus some paprika on top.
12. Bake, uncovered, in a preheated 350°F oven, for 35 minutes.