Vegetarian Shepherd's Pie

Vegetarian Shepherd's Pie

38

"This meatless comfort food is packed with high-antioxidant vegetables, plus curry's anti-cancer curcumin."

Ingredients

{{adjustedServings}} servings 229 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 229 kcal
  • 11%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 31.4g
  • 10%
  • Protein:
  • 8.9 g
  • 18%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Preheat oven to 400 degrees. In a large skillet over medium heat, heat 1 Tb. oil; add onions, garlic, curry and cumin. Saute 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

38
  1. 51 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

This recipe is time consuming, uses several pots and pans, but was well worth the trouble. I modified this recipe a bit by 1) adding chopped broccoli and zucchini to the mix, doubling the dry s...

Very Tasty Recipe, I never made a vegetarian shepherd pie, just your normal with meat. I think I'll try it with some mushrooms next and other things. Will take picture next.

Made some adjustments, in part based on what I had on hand. Used zucchini and mushrooms instead of eggplant and bell pepper. Subbed veg. broth in place of the water, and added some salt and pepp...