Shepherd'S Pie With Eggplant (Aubergine) Recipe

Name: Shepherd'S Pie With Eggplant (Aubergine)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large potatoes; 1 tablespoon butter; salt and pepper; 1/2 cup yogurt; 1/2 cup chives, freshly minced; 1/2 cup parsley, freshly minced; 1 1/2 tablespoons butter; onion, chopped; 1 garlic clove, crushed; 1 teaspoon salt; black pepper; 1 stalk celery, finely minced; 12 ounces mushrooms, chopped; 1 lb eggplant, in small cubes; 1 green bell pepper, minced; 1/4 teaspoon thyme; 1/2 teaspoon basil; 1/2 teaspoon oregano; 1 cup peas, raw (fresh or frozen); 1/2 cup cheddar cheese, grated, packed; 3 tablespoons wheat germ; 1 tablespoon cider vinegar

Servings: persons

2 large potatoes
1 tablespoon butter
salt and pepper
1/2 cup yogurt
1/2 cup chives, freshly minced
1/2 cup parsley, freshly minced
1 1/2 tablespoons butter
onion, chopped
1 garlic clove, crushed
1 teaspoon salt
black pepper
1 stalk celery, finely minced
12 ounces mushrooms, chopped
1 lb eggplant, in small cubes
1 green bell pepper, minced
1/4 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon oregano
1 cup peas, raw (fresh or frozen)
1/2 cup cheddar cheese, grated, packed
3 tablespoons wheat germ
1 tablespoon cider vinegar

1
Preheat oven to 350u00b0F.
2
Cook the potatoes (in their skins) in boiling water, until soft. Drain, and mash the first 5 ingredients. Set aside.
3
In a large, heavy skillet, saute the onions and garlic in 1 1/2 Tbsp of butter, with salt and pepper, until the onions are soft (5-8 minutes). Add the celery, mushrooms, and eggplant. Cook over low heat, stirring occasionally.
4
When the eggplant is cooked through (and this will happen more quickly if you cover the skillet between stirrings), add green pepper, herbs, and peas. Continue cooking about 5 minutes longer.
5
Remove from heat; toss with cheese, wheat germ, and vinegar. Spread this mixture into your buttered deep-dish casserole. Spread the mashed potatoes on top, as a crust.
6
OPTIONAL (and OPTIMAL): Sprinkle extra cheese plus some paprika on top.
7
Bake, uncovered, 35 minutes.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 large potatoes, 1 tablespoon butter, salt and pepper, 1/2 cup yogurt, and more.

Yes, Shepherd'S Pie With Eggplant (Aubergine) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Shepherd'S Pie With Eggplant (Aubergine)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions