Ingredients for Shepherd's Pie With Eggplant Aubergine
- 2 lbs russet potatoes, peeled and cubed
- 1 1/2 tbsp unsalted butter, for sauteing
- Salt And Pepper
- Yogurt
- Chives
- Parsley
- Onion
- Garlic Clove
- 1 tsp salt, for potatoes
- Black Pepper
- 2 stalks celery, chopped
- 8 oz mushrooms, sliced
- 1 medium eggplant (aubergine), diced
- Green Bell Pepper
- Thyme
- Basil
- Oregano
- 1 cup frozen peas
- Cheddar Cheese
- 2 tbsp wheat germ
- Cider Vinegar
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How to Make Shepherd's Pie With Eggplant Aubergine
- Preheat oven to 350°F (175°C).
- Boil potatoes until tender (about 15-20 minutes). Drain and mash with butter, milk, salt, and pepper.
- In a large skillet, brown the ground meat over medium-high heat, breaking it up with a spoon. Drain any excess fat.
- Add the chopped onion and garlic to the skillet and sauté until softened (about 5 minutes).
- Stir in the celery, mushrooms, and eggplant. Cook over medium-low heat, stirring occasionally, until the eggplant is tender (about 10-15 minutes).
- Add the green pepper, herbs, and peas. Cook for another 5 minutes.
- Remove from heat and stir in the cheese, wheat germ, and vinegar.
- Transfer the meat and vegetable mixture to a buttered 9x13 inch baking dish.
- Spread the mashed potatoes evenly over the top.
- Optional: Sprinkle with extra cheese and paprika.
- Bake uncovered for 35-40 minutes, or until the topping is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
27g
Fat
28g
Carbs
12g
