Shepherd's Pie with Eggplant Aubergine

Elevate your comfort food repertoire with this irresistible Shepherd's Pie with Eggplant Aubergine, a modern twist on the classic dish. Tender roasted eggplant slices create a flavorful base and topping, sandwiching a hearty filling of ground lamb or beef simmered with fresh vegetables, tomatoes, and fragrant thyme. Creamy, buttery mashed potatoes crown this dish, with the option to add a layer of golden Parmesan for indulgence. Perfect for cozy family dinners or entertaining, this dish marries rustic flavors with wholesome ingredients for a satisfying meal that’s gluten-free and full of robust taste. Ready in just over an hour, this shepherd's pie is as visually appealing as it is delicious, garnished with a sprinkle of fresh parsley for the perfect finishing touch.

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 6

Ingredients

• 2 pieces medium eggplant (aubergine)
• 3 tablespoons olive oil
• 500 grams ground lamb or beef
• 1 medium onion, finely chopped
• 2 pieces garlic cloves, minced
• 1 medium carrot, finely diced
• 1 medium celery stalk, finely diced
• 2 tablespoons tomato paste
• 400 grams canned diced tomatoes
• 250 milliliters beef or vegetable stock
• 1 tablespoon Worcestershire sauce
• 1 teaspoon fresh thyme leaves
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 kilograms potatoes
• 4 tablespoons butter
• 125 milliliters milk
• 50 grams grated Parmesan cheese (optional)
• 1 tablespoon fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Slice the eggplants into 1 cm (approximately 1/2 inch) rounds. Brush both sides with 2 tablespoons of olive oil and arrange them on a baking sheet. Roast in the oven for 20 minutes, flipping halfway, until tender and lightly browned. Set aside.

Step 3

Peel and chop the potatoes into chunks. Place them in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes. Drain and mash with butter, milk, and a pinch of salt. Set aside.

Step 4

Heat 1 tablespoon of olive oil in a large skillet or saucepan over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes, until softened.

Step 5

Add the ground lamb or beef to the skillet. Cook until browned, breaking it up with a spoon as it cooks, about 5 minutes.

Step 6

Stir in the tomato paste, canned diced tomatoes, beef or vegetable stock, Worcestershire sauce, thyme, salt, and black pepper. Simmer for 15 minutes, stirring occasionally, until the mixture is thickened.

Step 7

In a greased baking dish, layer half of the roasted eggplant slices on the bottom. Spread the meat and vegetable mixture over the eggplants. Add the remaining eggplant slices on top, followed by the mashed potatoes. Smooth the potatoes evenly with a spoon or spatula.

Step 8

Optional: Sprinkle grated Parmesan cheese over the mashed potatoes for a golden topping.

Step 9

Bake in the preheated oven for 20-25 minutes, until the top is lightly golden and bubbling.

Step 10

Remove from the oven and let the shepherd's pie cool for 5-10 minutes. Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(3955.8g)

Amount per serving	% Daily Value*
Calories	4136.4

Total Fat 220.7g	0%
Saturated Fat 86.5g	0%
Polyunsaturated Fat 8.9g
Cholesterol 591.2mg	0%
Sodium 5826.5mg	0%
Total Carbohydrate 393.5g	0%
Dietary Fiber 54.6g	0%
Total Sugars 60.4g
Protein 158.6g	0%

Vitamin D 65.7IU	0%
Calcium 1316.0mg	0%
Iron 30.0mg	0%
Potassium 12162.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.4%

Protein: 15.1%

Carbs: 37.5%