Unemployed Shepherd's Pie
Straying from meat replacements, Janet DeGras, second-place winner in VT's 2008 Reader Recipe Contest, re-created this typically lamb-filled classic with eggplant as the featured ingredient. "The density of eggplant makes it a good substitute for meat, and its creaminess goes really well with mashed potatoes," DeGras notes. The inside-out technique of putting the green vegetables on top of the casserole instead of inside adds color to the dish and pick up crunchiness as they bake.
Ingredients
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6 cups peeled, cubed potatoes
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1/4 cup low-fat milk
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2 tablespoons unsalted butter
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1/4 cup plus 2 tablespoons olive oil, divided
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1 medium onion, coarsely chopped (1 cup)
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2 15-ounce cans diced organic tomatoes with liquid
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2 large eggplants, peeled and chopped (1 1/2 pound)
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1 tablespoon Simply Organic Parsley
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1 teaspoon Simply Organic Basil
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1 teaspoon Simply Organic Garlic Flakes
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1 teaspoon sea salt
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1/2 cup grated Parmesan cheese
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1/2 cup dried breadcrumbs
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2 large eggs, beaten
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1 green bell pepper, sliced very thin
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1 small zucchini, sliced very thin
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1/8 teaspoon ground black pepper, optional
Directions
1.
Place potatoes in large pot, cover with water, bring to a boil, and cook 10 to 15 minutes, or until soft. Drain, and mash with milk and butter. Season with salt and pepper, and set aside.
2.
Preheat oven to 350 degrees F. Heat 1/4 cup olive oil in Dutch oven over medium heat. Add onion, and saute 5 minutes, or until beginning to soften. Stir in tomatoes, eggplants, parsley, basil, garlic flakes, and sea salt; season with pepper. Simmer 20 minutes, or until vegetables are soft. Remove from heat, and stir in Parmesan cheese, breadcrumbs, and eggs. Spread potato mixture over top, banking up sides a bit.
3.
Heat remaining 2 tablespoons oil in large skillet over medium heat. Add green bell pepper and zucchini, and saute 7 to 10 minutes, or until just tender.
4.
Fill center of mashed potatoes with sauteed bell pepper and zucchini, and sprinkle with black pepper, if desired. Bake 20 minutes, or until heated through. (Baking will take less time if mashed potatoes are hot at time of assembly.)
Nutrition information
Calories 342, Total Fat 16.5 g, Saturated Fat 4.5 g, Cholesterol 65 mg, Sodium 409 mg, Carbohydrate 41 g, Fiber 6 g, Protein 9 g, Sugars 9 g.
Percent Daily Values are based on a 2,000 calorie diet
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