2 lg Potatoes, peeled, cooked
1/2 c Lowfat yogurt
1 ts Low-sodium soy sauce
4 tb Minced fresh chives
4 tb Minced fresh parsley
1 ds Pepper
–STEW–
Vegetable cooking spray
2/3 c Diced onion
2 Cloves minced garlic, or
-more
3 tb Fat-free chicken broth
3/4 c Celery, minced
12 oz Mushrooms, chopped
1 lb Eggplant, peeled, cubed
1 c Diced green bell pepper
1 c Green peas, frozen or fresh
3 tb Grated Parmesan cheese
1/4 ts Dried thyme
1/2 ts Dried basil
1/2 ts Dried oregano
1 tb 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 2-1/2 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 (8.5% cff); 1g fat; 82 mg sodium (estimated by
Author).
Edited for easier rescaling by PATh. On my shelf: phannema@wizard.ucr.edu
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.
Yields
6 Servings