This vegetarian version of shepherd’s pie (inspired by a recipe in the cookbook, Moosewood) is a different and very satisfying way to have vegetables.  I tend to make it in the colder months of the year when I prefer to eat more cooked foods.  It does contain dairy but I use feta (goat cheese) and romano (sheep’s milk cheese);  you could substitute cheddar cheese and parmesan made with cow milk which is what the original recipe used.

Serves 2-4

Filling:

1 medium eggplant, peeled and cubed in 1/2 inch pieces

1 large onion, chopped fine

1 1/2 cups chopped mushrooms

1 cup frozen green peas

3 Tbsp. extra-virgin olive oil

1/2 cup crumbled goat feta cheese

1/2 tsp. each of dried oregano and thyme

1 Tbsp. organic tamari

salt and pepper to taste

Crust:

2 large red potatoes, peeled and quartered

2 Tbsp. butter or olive oil

1/2 cup grated Romano or Parmesan cheese

salt and pepper to taste

Place potatoes in a sauce pan half covered with water.  Bring to a boil and reduce heat to medium low and cover.  Cook until potatoes are tender when pierced with a fork.  While the potatoes cook, prepare the filling.  Saute the onions in the olive oil in a large skillet over medium heat for 4-5 minutes stirring occasionally.  Add eggplant and stir well and cover.  Stir every few minutes and cook until eggplant is tender for about 15 minutes.  Don’t allow to burn on the bottom–add 1 tbsp. of water if you need to to keep the eggplant cooking without burning and lower heat also if it starts to stick. Stir in mushrooms, peas, spices and tamari.  Cover and cook for another few minutes.  The peas and mushrooms don’t need to be cooked through at this point because they will be cooked further in the oven.  Stir in feta cheese.  Taste adding salt and pepper as desired.

Drain the cooked potatoes–leave about 2 Tbsp. of the cooking water with the potatoes so they are moist.  Mash them with a potato masher.  Add butter or olive oil and salt and pepper to taste.

Now spread the filling in a baking dish (8 inch square or equivalent).  Spread the mashed potatoes on top evenly so filling is covered.  Sprinkle romano cheese on top.  Bake in a preheated 375 degree F oven for 15 minutes or until top is lightly browned.  Serve immediately.