Glorified Shepherd’s Pie

Glorified Shepherd’s Pie 

From Vegetarian Times

INGREDIENTS

Serves 6 Vegan

3 large baking potatoes, peeled and coarsely chopped (5 cups) 21⁄2 Tbs. olive oil
1 large onion, chopped (11⁄2 cups)
1 medium eggplant, peeled and diced
2 medium zucchini, diced (2 cups) 1 cup sliced mushrooms
1 cup frozen baby peas
2 cloves garlic, chopped (2 tsp.)
2 Tbs. tomato paste
1 14.5-oz. can diced Italian-style tomatoes 1⁄4 cup chopped fresh basil
11⁄2 Tbs. balsamic vinegar
1 tsp. chopped fresh thyme
1 cup warm soymilk
3 Tbs. canola oil

DIRECTIONS

1. Preheat oven to 375°F. Grease large, deep pie pan or medium-size casserole.
2. Put potatoes in medium saucepan, and add enough salted water to cover by 1 inch. Bring to a boil, reduce heat, and simmer 12 to 15 minutes, until tender.
3. Meanwhile, warm olive oil in large, deep skillet over medium heat. Add onion, and cook, stirring often, 5 minutes. Add eggplant and zucchini, and cook, partially covered and stirring often, 3 to 4 minutes. Add mushrooms, peas, and garlic, and cook, partially covered, 3 minutes, stirring occasionally. Add tomato paste, and cook 2 minutes. Add tomatoes, basil, vinegar, thyme, and salt and pepper to taste. Bring to a simmer, and cook gently, partially covered, 3 to 4 minutes. Transfer mixture to prepared pie pan.
4. Drain potatoes, and mash, gradually adding soymilk and canola oil as you mash. Spread evenly over filling. Bake 20 to 25 minutes, or until bubbling hot. Cool at least 5 minutes before serving.

PER SERVING: 298 CAL, 7 G PROT, 13.5 G TOTAL FAT (1.5 G SAT FAT), 39 G CARB, 0 MG CHOL, 510 MG SOD, 8 G FIBER, 11 G SUGARS