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Friday, April 15, 2016

vegetarian shepherd's pie

Ingredients

  • Servings: 6
  • 2 tablespoons extra virgin olive oil, divided
  • 1 large yellow onion, roughly chopped
  • 4 cloves garlic, crushed
  • 2 tablespoons curry powder
  • 2 teaspoons ground cumin
  • 2 small red or green bell peppers, chopped
  • 3 cups cubed eggplant, with peel
  • 1 (15 ounce) can diced tomatoes
  • 1/2 cup water
  • 1 1/4 pounds small red potatoes, halved
  • 1/2 cup fat-free half and half (or milk)
  • 1 cup frozen or fresh peas
  • 1/2 cup grated parmesan cheese
  • 1 pinch salt and freshly ground black pepper to taste

Recipe

  • 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.
  • 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.
  • 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.

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