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Shepherds Pie

Makes: 8  servings Prep 25 mins Cook 400°F1 hr


  • 2 pounds  Yukon gold potatoes, peeled and quartered
  • 6 garlic cloves, peeled
  • 1 large eggplant (about 1-1/2 lbs.), sliced lengthwise into 1/4-inch-thick slices
  • 3 tablespoons  olive oil, divided
  • 1 1/4 teaspoons  salt, divided
  • 1/2 teaspoon  cinnamon
  • 1/2 teaspoon  cumin
  • 1/4 teaspoon  ground coriander
  • 1 large onion, chopped
  • 1 celery rib, chopped
  • 1 1/2 pounds  lean ground beef
  • 1/2 teaspoon  freshly ground pepper, divided
  • 1/4 teaspoon  dried thyme
  • 1 bay leaf
  • 1 tablespoon  flour
  • 3/4 cup  beef broth
  • 2 tablespoons  butter
  • 1/4 - 1/2 cup  milk


1. Place potatoes, garlic, and enough cold water to cover in a large pot over medium heat. Bring to a boil; cook until potatoes are tender, about 15 to 20 minutes. Drain, reserving 1/2 cup of the cooking water. Set aside.

2. Meanwhile, position oven rack about 8 inches from broiler. Heat broiler. Rinse and dry eggplant slices. Brush both sides with 2 tablespoons oil. Place them in a single layer on a large cooking sheet (you may have to overlap them). Broil 3 minutes; flip slices and broil 3 minutes more. Remove from oven. Reduce oven temperature to 400 degree F.

3. In a small bowl combine 1/4 teaspoon of the salt, cinnamon, cumin, and coriander. Sprinkle over both sides of eggplant slices. Set aside.

4. Heat remaining oil over medium heat in a large skillet. Cook onion and celery, stirring occasionally until onion is translucent, about 8 to 10 minutes. Add beef, 1/2 teaspoon salt, 1/4 teaspoon pepper, thyme, and bay leaf. Cook until meat is browned, stirring occasionally, and breaking up any lumps with the back of the spoon, 6 to 10 minutes. Tilt the pan and spoon off any fat. Discard bay leaf. Stir in flour and cook 1 minute. Add broth and bring to a simmer. Transfer mixture to 2-1/2-to-3 quart glass baking dish. Layer eggplant slices over beef.

5. In a large bowl mash potatoes and garlic with a potato masher. Stir in reserved cooking liquid, 1 tablespoon of the butter, and remaining salt and pepper. (The potatoes should be soft enough to spread easily. Mash in a little milk, if necessary.) Spread potatoes over eggplant. Dot with remaining butter. Bake until potatoes are golden brown and meat is heated through, 30 to 35 minutes. Let cool 5 minutes before serving. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)365,
  • Fat, total(g)21,
  • chol.(mg)61,
  • sat. fat(g)8,
  • carb.(g)27,
  • fiber(g)4,
  • pro.(g)19,
  • sodium(mg)559,
  • Percent Daily Values are based on a 2,000 calorie diet