Shepherd's pie (gloria rose)

Yield: 6 Servings

Measure Ingredient
2 larges Potatoes, peeled, cooked
½ cup Lowfat yogurt
1 teaspoon Low-sodium soy sauce
4 tablespoons Minced fresh chives
4 tablespoons Minced fresh parsley
1 dash Pepper
\N \N Vegetable cooking spray
⅔ cup Diced onion
2 \N Cloves minced garlic, or more
3 tablespoons Fat-free chicken broth
¾ cup Celery, minced
12 ounces Mushrooms, chopped
1 pounds Eggplant, peeled, cubed
1 cup Diced green bell pepper
1 cup Green peas, frozen or fresh
3 tablespoons Grated Parmesan cheese
¼ teaspoon Dried thyme
½ teaspoon Dried basil
½ teaspoon Dried oregano
1 tablespoon Cider vinegar


Traditionally Shepherds Pie offers a way to use leftover roast lamb and potatoes. This version is meatless, and made from scratch. The unusual additions of soy, cheese, and eggplant along with the generous amount of mushrooms 'age' the flavors.

1) Mash the potatoes with the yogurt and soy until smooth and creamy. Stir in the chives, parsley and pepper. Set aside.

2) Saute onion and garlic in the broth until tender in a large skillet. Add celery, mushroom, and eggplant. Cover and cook ntil eggplant is tender (10 or so mins). Add bell pepper and the peas. Cook 5 minutes more.

3) Meanwhile, preheat over to 350F / 175C. Spray a 2-½ qt casserole dish.

4) Remove the skillet from heat. Toss in cheese, the herbs, and the vinegar. Pour into the sprayed casserole. Cover with mashed potatoes. Bake 20 minutes.

PER SERVING: 106 cals (8½% cff); 1g fat; 82 mg sodium (estimated by Author).

Edited for easier rescaling by PATh. On my shelf: <phannema@...> to ELF 2/24/97>

Gloria Rose (1996) Low-Fat Cooking for Good Health. NY: Avery. (ISBN - 0-89529-686-1; paper ). 1993 edition HB.

Recipe by: Low-Fat Cooking for Good Health (1996) Posted to Digest eat-lf.v097.n053 by PATh <phannema@...> on Feb 24, 1997.

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