Vegetarian Shepherd's Pie Recipe
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Vegetarian Shepherd's Pie

By: USA WEEKEND columnist Jean Carper  
"This meatless comfort food is packed with high-antioxidant vegetables, plus curry's anti-cancer curcumin."

Rating: This weblink has been rated 34 times with an average star rating of 4.2 Read Reviews (27)

Rate/Review | 1,217 people have saved this

 

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Original Recipe Yield 6 servings
 

Ingredients

  • 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

Directions

  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.
  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.
  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.
  4. Bake 15 minutes. Brown in broiler. Serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 192 | Total Fat: 7.7g | Cholesterol: 10mg

 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 11, 2006 by luv2cook 
Very Tasty Recipe, I never made a vegetarian shepherd pie, just your normal with meat. I think... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 5, 2006 by PAULITAZ 
This recipe is time consuming, uses several pots and pans, but was well worth the trouble. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 5, 2008 by cettina 
ive never rated a recipe before altho ive tried many. ive been vegetarian for 25yrs and i can... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 30, 2008 by dan'l 
i LOVED this dish... i used 2 C eggplant and 1 C zucchini, as well as 2 fresh tomatoes diced... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 10, 2006 by Juanita 
I loved this recipe...my family hated it! It is hardly and has great flavor. I will make it... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 15, 2006 by Doula Melissa 
Very easy to prepare, delicious with a bit of a kick! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 5, 2009 by Mallard S. 
Delicious! I used zucchini and some leftover mashed potatoes from Christmas dinner. It was... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2008 by Suavehouse113 
This dish was acceptable, however I probably won't make it again. I love both vegetarian food... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 2, 2008 by Jill R. 
Made some adjustments, in part based on what I had on hand. Used zucchini and mushrooms... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 27, 2008 by kprzy 
This was great! I'm slowly introducing my husband to vegetarian cooking, & this was one of the... MORE

 
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