Food Recipes Eggplant Shepherd's Pie 4.8 (5) 3 Reviews The wonder of cooking is that it can turn a pile of vegetables into something rich, satisfying and delicious. By Emily Nabors Hall Emily Nabors Hall Emily has been a recipe developer with Dotdash Meredith brands for a decade. She has contributed dozens of recipes to Real Simple, specializing in flavor-forward weeknight meals that feed a family quickly and affordably, as well as baked sweets that are sure to delight. Real Simple's Editorial Guidelines Updated on September 4, 2022 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 35 mins Total Time: 35 mins Yield: 4 Jump to Nutrition Facts In this dish, eggplant stands in for traditional beef in this hearty, vegetarian version of the comfort food classic. The filling is composed of eggplant, pearl onions, and carrots, topped with the traditional mashed potato topping. Even though this is a meat-free version, there's no question that this pie will please all palates. Pair with red wine or a rich, dark beer for the perfect fall dinner. Ingredients 3 tablespoons olive oil 1 medium eggplant, peeled and chopped 2 cups frozen pearl onions, thawed 2 carrots, chopped 2 cups vegetable broth 2 tablespoons tomato paste 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish ½ teaspoon black pepper 1 teaspoon kosher salt, divided, plus more for cooking potatoes 2 medium russet potatoes, peeled and chopped 2 ounces pecorino cheese, grated (about 1/2 cup) ½ cup whole milk Directions Heat oil in a large skillet over medium-high. Cook eggplant, onions, and carrots, stirring, until tender and starting to brown, 10 to 15 minutes. Stir in broth, tomato paste, parsley, pepper, and 3/4 teaspoon salt; bring to a simmer. Cook, stirring often, until thickened, about 15 minutes. Cover and keep warm. Preheat broiler with rack 5 inches from heat. Place potatoes in a medium pot and cover with salted water by 1 inch. Bring to a boil and cook until very tender, about 15 minutes. Drain and return potatoes to pot; mash with cheese, milk, and remaining 1/4 teaspoon salt. Spread potatoes evenly over eggplant mixture. Broil until golden brown, about 5 minutes. Top with parsley. Rate it Print Nutrition Facts (per serving) 362 Calories 15g Fat 47g Carbs 11g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 362 % Daily Value * Total Fat 15g 19% Cholesterol 18mg 6% Sodium 1070mg 47% Total Carbohydrate 47g 17% Total Sugars 13g Protein 11g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.