Caitlin Bensel
Hands-On Time
35 Mins
Total Time
35 Mins
Yield
4

The wonder of cooking is that it can turn a pile of vegetables into something rich, satisfying and delicious. In this case, 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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Spread potatoes evenly over eggplant mixture. Broil until golden brown, about 5 minutes. Top with parsley.

You May Like

Ratings & Reviews

/5
Reviews
five_whole_stars