Eggplant Shepherd Pie
The wonder of cooking is that it can turn a pile of vegetables into something rich, satisfying and delicious.
Ingreadient :
- 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
Direction :
- 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
