Vegetarian Shepherd’s Pie with eggplant

4 cups mashed potatoes, prepared (I used instant from a box, prepared with 2% milk, water, and butter)
1 Tbsp. coconut oil
1 tsp. minced garlic, (about 2 cloves)
1 yellow onion, chopped
1 medium eggplant, diced into 1/2-inch cubes (no need to peel), or use zucchini
2 - 3 portobello mushroom caps, diced
2 Tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. black pepper
2 Tbsp. flour (use gluten-free if needed)
2 Tbsp. tomato paste
1 cup vegetable broth
1 1/2 cups frozen peas and carrots
2 Tbsp. fresh parsley, chopped (or use 1 Tbsp. dried)
1 cup shredded Cheddar cheese

Preheat the oven to 400 degrees and spray a round 2-quart casserole dish with nonstick cooking spray.

Heat a large heavy skillet over medium to medium-high heat and add the oil. When it is hot, add the garlic and onions, and sauté them for about 3 minutes to soften. Add the eggplant, mushrooms, soy sauce, salt and pepper, and cook, partially covered, for about 5 minutes, stirring occasionally. Remove the cover and cook for 8 - 10 more minutes until the eggplant is tender and dark.

Meanwhile, heat the mashed potatoes and set them aside. Stir the flour into the eggplant mixture, then add the tomato paste and broth, and let it thicken for about 3 more minutes. Stir in the mixed vegetables and parsley and transfer them to the casserole dish. Top the mixture evenly with the potatoes and cheese, and bake, uncovered, for 20 minutes.

Serving Size: Serves 8