A Pie for a Shepherd

Happy Thursday fellow 9 to 5-ers! This is a new week, meaning that it is time for me to get back behind the stove. Better yet, the weather has started to cool of nicely, making it much more tolerable to actually cook in the kitchen. The dishes are becoming heartier, they are cooking a little longer, and the ingredients are changing with the seasons. Monday night's meal was no exception. I prepared a spin on Shepherd's Pie, vegetarian style: Summer Vegetable Shepherd's Pie with Boursin Mashed Potatoes. A simple green salad with Vanilla Balsamic Vinaigrette was served on the side, which provided a nice contrast from the hearty stew-like casserole. My boyfriend actually called this meal another "home run." In other words, it's amazing. Check it out.



Summer Shepherd's Pie: Yields 4 Servings
1 1/2 lbs potatoes, peeled and large cubes
3 T olive oil, divided
1 small onion, thinly sliced
1 carrot, thinly sliced in half moons
1/2 t crushed red pepper flakes
1 medium eggplant, quartered and cut 1/4-inch thick
2 cloves garlic, chopped
3 tomatoes, medium dice
salt and pepper, to taste
2 T butter
1/4 cup cream
1 pkg Borsin cheese
1/2 small zucchini, thinly sliced into rounds
1/2 small yellow squash, thinly sliced into rounds


1. Place the potatoes in a medium saucepan. Cover with water and bring to a boil, cooking for 8-9 minutes, or until tender. Drain and set aside.
2. Meanwhile, heat 2 T olive oil over medium-high heat in a large saute pan. Add onion, carrot and crushed red pepper and cook for 3-4 minutes, or until translucent. Add eggplant and garlic. Saute until tender, about 5 minutes. Stir in tomatoes, season to taste with salt and pepper, and simmer until stewy, about 6-8 minutes.
3. When potatoes are done, stir in butter, cream and Borsin. Season to taste with salt, as needed.
4. Heat last T of oil in a small skillet over medium-high heat. Saute the zucchini until golden. Sprinkle with salt.
5. In 4 small gratin dishes, evenly divide the eggplant mixture. Next, top each with a large spoonful of mashed potatoes. Spread them out a bit to cover. Lastly, top with sauteed zucchini and squash.
6. Heat for 5 minutes in a 350 degree oven, or until heated through.

This meal can alternately be made in one large pan. Also, the dish can prepared through step 5 in advance. Just heat when ready to serve.



By the way, sorry for the belated post. I have honestly been trying to write it since Monday. This has been one crazy week at work for me. I did make dinner last night and will try to post the recipe tonight or over the weekend.