Vegan Shepherd’s Pie
Serves 6-8
Ingredients
2 large eggplants, peeled and diced into ¼ inch pieces
2 carrots, peeled and diced
2 parsnips, peeled and diced
1 cup caramelized onions, divided into two ½ cups
1 tablespoon onion powder
½ tablespoon mild paprika
Salt and pepper to taste
3 pounds of Yukon Gold potatoes, peeled and cut into even chunks
Oil of choice
Kosher salt
Step by Step Instructions
Step 1
Peel and cube the eggplant.
Step 2
Place the cubed eggplant in a colander in a large bowl or over the sink and lightly salt. Toss to coat evenly. Set aside to drain for 30 or more minutes.
Step 3
Meanwhile, boil a large pot of salted water.
Step 4
Add the peeled and cut potatoes. Boil until soft and mashable. Drain, reserving a small amount of the water.
Step 5
While the potatoes are still hot, mash them well and add ½ cup of the caramelized onions, salt and pepper to taste. (If the potatoes are not smooth add some of the water reserved from boiling). Set aside.
Step 6
Remove the colander from the bowl and rinse the eggplant well.
Step 7
Squeeze out as much liquid as possible from the rinsed eggplant.
Step 8
Put a few tablespoons of oil into a large skillet. Add the diced carrots and parsnips. Saute until they are tender crisp.
Step 9
Add the eggplant and saute until the eggplant starts to caramelize.
Step 10
Add the remaining ½ cup of caramelized onions.
Step 11
Mix vegetables well to combine.
Step 12
Pour the vegetable mixture into the bottom of a 9” by 13” baking dish.
Step 13
Top the vegetables with the mashed potatoes and spread evenly, covering all of the sauteed vegetables.
Step 14
Spray the surface of the mashed potatoes with a light coating of oil spray and bake in an oven that has been preheated to 350F for about 40 minutes or until the top is golden brown.
