Vegetarian Shepherd's Pie

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

• Calories: 229 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 4

Bake 15 minutes. Brown in broiler. Serve.