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Vegetarian Shepherd's Pie

Adapted from Jean Carper’s “Stop Aging Now!” recipes, www.stopagingnow.com
 
This meatless comfort food is packed with high-antioxidant vegetables, with an added bonus of curcumin in the curry.

Serves 6 

Ingredients
2 Tbs. Ellyndale Organics™ Extra Virgin Olive Oil*
1 large yellow onion, roughly chopped
4 cloves garlic, crushed
2 Tbs. curry powder
2 tsps. ground cumin
2 small red or green bell peppers, chopped
1 eggplant, cubed, unpeeled (3 cups)
1 15-ounce can diced tomatoes
10 small red potatoes, halved
1/2 cup fat-free half-and-half (or milk)
1 cup frozen or fresh peas
1/2 cup grated Parmesan cheese
Salt and freshly ground pepper, to taste
  1. Preheat oven to 400 degrees F.
  2. In a large skillet on medium heat, heat 1 tablespoon oil; add onion, garlic, curry and cumin. Sauté until onions are soft; 5 minutes.
  3. Transfer to bowl.
  4. Heat remaining oil in skillet; add peppers, eggplant, tomatoes and 1/2 cup water. Sauté until soft, 20 minutes. Stir in onions.
  5. Place in a shallow 8-by-8-inch baking dish.
  6. In a saucepan, boil potatoes until done, then drain and smash.
  7. Stir in half-and-half, peas, salt and pepper.
  8. Spread over vegetables and top with Parmesan.
  9. Bake 15 minutes; brown in broiler.
  10. Serve.
Per serving:
193 calories
9g protein
8g fat (2g saturated)
22g carbohydrates
7g fiber
390mg sodium
10mg cholesterol

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