Hearty Vegetarian Shepherd's Pie

Recipe View Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). (5 minutes)

Recipe View In a large skillet over medium heat, heat 1 tablespoon of olive oil. Add the chopped onions, crushed garlic, curry powder, and ground cumin. Sauté until the onions are softened and fragrant. (5 minutes)

Recipe View Remove the sautéed onion mixture to a bowl and set aside.

Recipe View In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the chopped bell peppers, cubed eggplant, diced tomatoes, and water. Sauté until the vegetables are tender. (20 minutes)

Recipe View Stir the sautéed onion mixture back into the skillet with the vegetables. Transfer the mixture to a shallow 8x8-inch baking dish.

Recipe View In a saucepan, boil the halved red potatoes until they are fork-tender. Drain the potatoes and mash them until smooth.

Recipe View Stir in the half and half (or milk), peas, salt, and pepper into the mashed potatoes until well combined.

Recipe View Spread the mashed potato mixture evenly over the vegetable filling in the baking dish. Sprinkle the grated Parmesan cheese over the top.

Recipe View Bake in the preheated oven for 15 minutes, or until the potato topping is golden brown and the cheese is melted and bubbly.

Recipe View For a deeper golden-brown color, broil for the last 1-2 minutes, keeping a close eye to prevent burning. (2 minutes)

Recipe View Remove from the oven and let stand for a few minutes before serving. Enjoy!