• Sumo

This recipe is full of big, meaty veggies such as eggplant that give it a hearty and filling taste. You can use eggs, as the recipe calls for, or 2 tablespoons of egg replacer mixed with 1 tablespoon of water to help thicken it up while cooking.


Hearty Shepherd’s Pie Recipe

Rating: 41

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 10 minutes

Serving Size: 8




  • 6 Cups Potato, peeled and cubed
  • 1/4 Cup Milk
  • 2 Tablespoons Butter
  • 1/4 Cup + 2 Tablespoons Olive Oil, divided
  • 1 Onion, chopped
  • 2 15oz Cans Diced Tomatoes
  • 1 1/2 Pound Eggplant, peeled and chopped
  • 1 Tablespoon Parsley
  • 1 Teaspoon Basil
  • 1 Teaspoon Garlic Flakes
  • 1 Teaspoon Salt
  • 1/2 Cup Parmesan Cheese, grated
  • 1/2 Cup Breadcrumbs
  • 2 Eggs, beaten
  • 1 Bell Pepper, thinly sliced
  • 1 Zucchini, thinly sliced
  • 1/2 Teaspoon Pepper


  1. Preheat oven to 350?F.
  2. Add the potatoes to a pot and fill with water. Bring to a boil and cook for 15 minutes or until fork tender then drain and mash together with the milk, butter, some salt and pepper; set aside.
  3. Heat 1/4 cup of the olive oil in a Dutch oven over medium heat, add the onion and cook for 5 minutes, then stir in the tomato, eggplant, parsley, basil, garlic flakes and salt; season with the pepper and simmer for 20 minutes.
  4. Stir in the breadcrumbs, parmesan and eggs, spread the potato mixture over the top.
  5. In a large skillet heat the remaining oil and saute the zucchini and bell pepper for about 10 minutes or until tender. Spread over the top of the potatoes.
  6. Bake for 20 minutes or until heated through.
  7. Serve and enjoy!