A delightful twist on the classic shepherd's pie, featuring eggplant and a medley of vegetables.
Preheat your oven to 350°F.
Preheating ensures even cooking and the correct temperature for baking.
Boil the potatoes in their skins until tender, then drain and mash with butter, yogurt, chives, and parsley.
Leaving the skins on the potatoes adds texture and nutrients.
In a large skillet, sauté the onion and garlic in butter with a pinch of salt and pepper until softened.
Cooking the onions and garlic slowly enhances their sweetness.
Add the celery, mushrooms, and eggplant to the skillet and cook until the eggplant is tender.
Covering the skillet helps the vegetables cook evenly.
Stir in the green bell pepper, thyme, basil, oregano, and peas, and cook for another 5 minutes.
Adding the herbs at this stage preserves their flavor.
Remove from heat and mix in the cheddar cheese, wheat germ, and cider vinegar.
The cheese will melt slightly, binding the filling together.
Spread the vegetable mixture into a buttered casserole dish and top with the mashed potatoes.
Smooth the mashed potatoes evenly for a uniform crust.
Bake uncovered for 35 minutes until the top is golden and the filling is bubbling.
For extra color, broil the pie for the last 2 minutes.
Let cool slightly before serving. Enjoy your delicious shepherd's pie!
Allowing the pie to rest makes it easier to serve.
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