Vegetarian Shepard’s Pie

1 Nov

It’s been awfully cold out these past few days and I needed some comfort food. The first thing that came to mind was Shepard’s pie! So I raided the fridge to see what I could use and came up with the concoction


It was delicious! My boyfriend who is a meat lover and stays far away from my veggie dishes had two servings and packed it for lunch the next day :) So you know its good.



  • ¼ cup plus 2 Tbs. olive oil, divided
  • 1 medium onion, coarsely chopped (1 cup)
  • 2 15-oz. cans diced tomatoes with liquid
  • 2 large eggplants, peeled and chopped (1 & ½ lb.)
  • 2 Tbs of Italian seasoning
  • 1 tsp. Garlic Flakes
  • 1 tsp. salt
  • ½ cup grated Parmesan cheese
  • ½ cup dried breadcrumbs
  • 1/4 cup egg whites
  • 1 red bell pepper, sliced very thin
  • 2 Pkgs of Instant Mash Potatoes

1.  Heat 1/4 cup olive oil in frying pan over medium heat. Add onion, and sauté 5 minutes, or until beginning to soften. Stir in tomatoes, eggplants, red pepper,  Italian seasoning, garlic flakes, and salt. Simmer 20 minutes, or until vegetables are soft. Remove from heat, and stir in Parmesan cheese, breadcrumbs, and eggs.


2. Heat oven to 350°F. Prepare instant mash potatoes as per directions.Spread potato mixture over top, banking up sides a bit.


3. Bake 20 minutes, or until heated through.


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