My kids adore this delicious and simple meal. A dish that tastes best when eaten with rice is made up of chicken pieces that are fried in oil and then seasoned with lime juice and cilantro. When you add the garlic, throw in a few chilies for some extra heat.
| Servings: | 6 |
| 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
- ½ cup water
- 1 ¼ pounds small red potatoes, halved
- ½ cup fat-free half and half (or milk)
- 1 cup frozen or fresh peas
- ½ cup grated Parmesan cheese
- 1 pinch Salt and freshly ground black pepper to taste
Instructions
- 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.
- 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.
- 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.
- Bake 15 minutes. Brown in broiler. Serve.
Nutrition Facts
| Calories | 229 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 6 g |
| Protein | 9 g |
| Saturated Fat | 2 g |
| Sodium | 307 mg |
| Sugars | 8 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I’ll start off by saying I made this almost exactly as the recipe calls for. The only changes was I used 1/2 cup heavy cream instead of half and half since I had it already and 1/3 cup parmesan instead of 1/2… because I ran out. lol So, this is good but for the amount of work involved – dishes and ingredients, it doesn’t feel worth it unless you have the ingredients already on hand, like using leftovers to make a cassarole etc. If I made it again, I’d definitely peel the eggplant first.
This recipe is delicious! I used African curry, so there was a good level of smokey heat. I added a cup of chopped baby bella mushrooms and used regular half and half. I will definitely make it again.
This is a delicious recipe, you can cut back alittle on the spices if you want to. I added portabella mushrooms chopped to the second set of veggies cooked in the pan. Next time I will use frozen corn instead of peas in the potatoes, not everyone was a pea lover. I think the frozen peas or corn work better because they do not mush when you stir them into the hot mashed potatoes. Also, I did clean the potatoes well and cut out any eyes and then was able to leave the skin on the potatoes.
Left out the curry but it turned out really great! I’ll figure out a protein source next time!
I added a little sugar to the curry, but otherwise this recipe was excellent, and a refreshing change from the ordinary!
Yum! Followed the recipe to a T except for browning under the broiler…I skipped that step. I’ve made this at least a dozen times and it never disappoints.
This came out terrific and is a keeper, but I think I’ll cut back on the curry next time – a bit overwhelming.
kind of flavorless and took forever. disappointing.
My boyfriend and I loved this. easy to make and so yummy. I rec adding a tad of cream cheese and parm to the potatoes or making a vegetarian gravy. oh yes.
LOVE this! I challenged my husband, who does all the cooking, to try a meatless January. He made this last night and it was a hit. Even my fussy teenager ate it. He did make a few adjustments. We didn’t have eggplant or bell pepper. He added about three ounces of soy crumbles for texture. I suggested the addition of cauliflower next time to highlight the Indian character of the dish. There are plenty of other ways to customize this recipe. Bottom line – YUM!
Made few subs to be a vegan meal (soy milk & veggie parmesan for mashed potatoes). Stirred veggie-parm into mashed potatoes. Took some of the review suggestions and added a chopped carrot, little less curry, and few extra spices. The veggie part of the pie was amazing – and totally rocked as leftovers the next few days! My kids wouldn’t touch it, but I think that was due to onions chopped too big. Husband, who prefers meat in everything, said it was good. My vegan Dad raved about it. Definitely good meal for vegans/vegetarians who don’t miss the meat. 😉
Perhaps I did something wrong, but I thought this recipe was quite bland and I even added vegetable broth instead of water, and sour cream and cottage cheese to my mashed potatoes. All I could taste was the curry/cumin. Next time I will probably try it with beans and mushrooms on the bottom layer, then veggies in the middle and potatoes on the top without the curry and cumin… and extra garlic.
Wow. I was surprised how much I liked this! I thought the curry would be weird in a shepherd’s pie, but the flavors went together nicely. I’ll definitely be making this again!
I loved this recipe with a minor adjustment. I substituted 2 zucchini and 1 can of black beans for the eggplant. This is the second vegetarian Shaphard’s Pie I have tried and this one is definitely the better of the two.
We’re not fans of eggplant so we skipped it and substituted 2C cubed zucchini and 1C frozen grilled corn instead. Just to use it up, I threw in some leftover soy beef crumbles which added some texture. We also skipped the Parmesan cheese on top. This is such a good recipe and we’re making it again today, in fact!
I added a squash or two instead of tomatoes, using what I had on hand. This is absolutely delicious!!
I used the recipe as a jumping off point to use up what’s on-hand: leeks, mushrooms, frozen mixed vegetables, crumbled boca burgers, tomato sauce plus all the seasonings in one pot. Used sour cream, cheddar and canned fried onions in mashed potatoes. The result was mighty tasty! It held together nicely and had loads of flavor.
I love curry, eggplant, mashed potatoes and Parmesan. Unfortunately, even with the extreme amounts of curry powder and cumin, this was really bland. I had to add a bunch of Costa Rican Salsa Lizano to make it enjoyable.
I was really excited about this recipe and it sounded really good but the finished product kind of tasted weird. I’m not sure the mashed potatoes (with butter and milk) mesh very well with the curry-flavored veggies. Or maybe the parmesan caused a problem. I’m not sure. All I know is that the combination tasted a little like throw up. I hate to say it. Sorry.
This turned out to be fantastic! I used veggie stock instead of water, added zuccini & mushrooms, used fresh tomatoes instead of canned, and added a couple more herbs like oregano. This was so delicious, I will definately make it again.
I made as is and it was great. It had a lovely flavor and a nice spicy bite not at all over powering. Everything was very well blended.