Eggplant and mushrooms make for a meaty filling in this savoury pie. The topping is a creamy potato-parsnip mash. Together they will wow the taste buds.
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|1. Heat oil in large rondeau set over medium-high heat; cook mushrooms, eggplants, thyme, salt and pepper for about 10 minutes or until slightly softened and starting to brown. Stir in ground cauliflower, onions, carrots, celery and garlic. Cook for 15 to 20 minutes or until vegetables are slightly softened. Stir in soup and water; bring to simmer, stirring often. Cook for about 15 minutes or until thickened. Transfer to full hotel pan (2 inches/10 cm deep). (Makes 17 cups/4.25 L).|
|2. In stock pot of boiling salted water, cook potatoes and parsnips for 18 to 20 minutes or until tender. Drain well; pass through ricer and return to pot. Add milk, butter, salt, pepper and nutmeg; mash until smooth. Spoon over filling, spreading to cover. Can be covered and refrigerated for up to 2 days. Makes 9 cups (2.25 L) potato and parsnip mixture.
3. Preheat oven to 400°F (200°C). Bake for 30 to 35 minutes or until golden brown and bubbling. Sprinkle with thyme. Keep warm for service.
Divide shepherd’s pie into 16 portions. Serve each portion in serving bowl.