Vegetarian Shepherd’s Pie
This meatless comfort food is packed with high-antioxidant vegetables, plus curry’s anti-cancer curcumin.
Serves 6.
2 T. extra virgin olive oil, divided
1 large yellow onion, roughly chopped
4 cloves garlic, crushed
2 T. curry powder
2 tsp. ground cumin
2 small red or green bell peppers, chopped
1 eggplant, cubed, unpeeled (3 cups)
1 15 oz. can diced tomatoes
10 small red potatoes, halved
1/2 c. fat-free half-and-half (or milk)
1 c. frozen or fresh peas
1/2 c. grated Parmesan cheese
Salt and freshly ground pepper, to taste
Preheat oven to 400 degrees.
In a large skillet on medium heat, heat 1 T. oil; add onion, garlic, curry and cumin. Sauté until onions are soft, 5 minutes. Transfer to bowl.
Heat remaining oil in skillet; add peppers, eggplant, tomatoes and 1/2 c. water. Sauté until soft, 20 minutes. Stir in onions. Place in a shallow 8×8 in. baking dish.
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.
Bake 15 minutes. Brown in broiler. Serve.
Nutritional Information per Serving: 193 calories, 9 g protein, 8 g fat (2 g saturated), 22 g carbohydrates, 7 g fiber, 390 mg sodium, 10 mg cholesterol.
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