Vegetarian Shepherd's Pie

3 steps

Cook:35min

Updated at: Thu, 17 Aug 2023 05:09:26 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories297.1 kcal (15%)

Total Fat16.2 g (23%)

Carbs31.6 g (12%)

Sugars11.6 g (13%)

Protein8.1 g (16%)

Sodium1036.9 mg (52%)

Fiber7.4 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3 Tbspolive oil

1eggplant

medium, peeled and chopped

2 cupsfrozen pearl onions

thawed

2carrots

chopped

2 cupsvegetable broth

2 Tbsptomato paste

2 Tbspfresh flat-leaf parsley

chopped, plus more for garnish

½ tspblack pepper

1 tspkosher salt

divided, plus more for cooking potatoes

2russet potatoes

medium, peeled and chopped

½ cuppecorino cheese

grated

½ cupwhole milk

Instructions

Step 1

Heat oil in a large skillet over medium-high. Cook eggplant, onions, and carrots, stirring, until tender and starting to brown, 10 to 15 minutes. Stir in broth, tomato paste, parsley, pepper, and 3/4 teaspoon salt; bring to a simmer. Cook, stirring often until thickened, about 15 minutes. Cover and keep warm.

Step 2

Preheat boiler with rack 5 in from heat. Place potatoes in a medium pot and cover with salted water by 1 in. Bring to a boil and cook until berry tender, about 15 minutes. Drain and return potatoes to pot; mash with cheese, milk, and remaining quarter teaspoon salt.

Step 3

Spread potatoes evenly over eggplant mixture. Broil until golden brown, about 5 minutes, top with parsley.