Hearty Vegetarian Shepherd's Pie
Description
This meatless comfort food is packed with high-antioxidant vegetables, plus curry's anti-cancer curcumin.
Ingredients
•
2 tablespoons extra virgin olive oil, divided
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1 large yellow onion, roughly chopped
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4 cloves garlic, crushed
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2 tablespoons curry powder
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2 teaspoons ground cumin
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2 small red or green bell peppers, chopped
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3 cups cubed eggplant, with peel
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1 (15 ounce) can diced tomatoes
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1/2 cup water
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1 1/4 pounds small red potatoes, halved
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1/2 cup fat-free half and half (or milk)
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1 cup frozen or fresh peas
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1/2 cup grated Parmesan cheese
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1 pinch Salt and freshly ground black pepper to taste
Directions
1
Preheat the oven to 400 degrees. In a large skillet over medium heat, heat 1 tablespoon oil; add onions, garlic, curry and cumin. Sauté until onions are soft, about 5 minutes. Remove to a bowl.
2
Heat remaining oil in skillet; add peppers, eggplant, tomatoes and 1/2 cup water. Saute until soft, about 20 minutes. Stir in onions. Place in a shallow 8-by-8- inch baking dish.
3
In a saucepan, boil potatoes until done. Drain and smash. Stir in half and half, peas, salt and pepper. Spread over vegetables and top with Parmesan.
4
Bake 15 minutes. Brown in broiler. Serve.