Shepherd's Pie With Eggplant (Aubergine)
- Reviews 4
Ready In: 1 hr 10 mins
Serves: 6
Ingredients
- 2 large potatoes
- 1 tablespoon butter
- salt and pepper
- 1⁄2 cup yogurt
- 1⁄2 cup chives, freshly minced
- 1⁄2 cup parsley, freshly minced
- 1 1⁄2 tablespoons butter
- onion, chopped
- 1 garlic clove, crushed
- 1 teaspoon salt
- black pepper
- 1 stalk celery, finely minced
- 12 ounces mushrooms, chopped
- 1 lb eggplant, in small cubes
- 1 green bell pepper, minced
- 1⁄4 teaspoon thyme
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon oregano
- 1 cup peas, raw (fresh or frozen)
- 1⁄2 cup cheddar cheese, grated, packed
- 3 tablespoons wheat germ
- 1 tablespoon cider vinegar
Directions
- Preheat oven to 350°F.
- Cook the potatoes (in their skins) in boiling water, until soft. Drain, and mash the first 5 ingredients. 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 your buttered deep-dish casserole. Spread the mashed potatoes on top, as a crust.
- OPTIONAL (and OPTIMAL): Sprinkle extra cheese plus some paprika on top.
- Bake, uncovered, 35 minutes.
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