Lots (2-3 tbs.) of dried herbs to taste (Herbs de Provence is great)
2 small bell peppers
3 c. eggplant, cubed with peel on
1- 15 oz. can diced tomatoes
1/2 c. water
1 1/2 lbs. potatoes, cut into chunks
1/2 c. milk
1 c. frozen peas
1/2 c. grated parmesan
Salt and pepper to taste
Preheat oven to 450 degrees and put large pot of water on high heat to bring to a boil for potatoes. Heat 1 tbs. olive oil in a large skillet over medium-high heat. Add onions, garlic and herbs. Saute until onions are soft, about 5 minutes. Remove to bowl.
Heat remaining 1 tbs. olive oil. Add vegetables (except potatoes) and saute until soft. About 20 minutes. Stir in onions. Place in shallow 8 x 8 baking dish.
Meanwhile, boil potatoes until fork tender, about 20 minutes. Drain and mash. Stir in milk, peas, salt and pepper. Spread over vegetables and top with parmesan.
Bake about 15 minutes or until top is golden brown.
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