Shepherd’s Pie with Eggplant

Recipe:

Boil potatoes until tender. Add milk and butter and mash the potatoes.

Finely chop the onion and garlic. Dice the eggplant.

Heat 2 tablespoons of vegetable oil in a frying pan over medium heat. Add the onion and cook, stirring, for 2-3 minutes.

Add the eggplant, garlic and Provence herbs and cook, stirring, for a few more minutes.

Add ground beef and cook, stirring to break up lumps, until all the meat has lost its pink color.

Add the crushed tomatoes with their juice, salt, pepper and sugar to taste.

Stir and simmer covered for about 15 minutes, then uncovered for 5 minutes.

Transfer to a baking dish.

Spread the mashed potatoes on top (I use a pastry bag).

Place the dish in a preheated oven at 200 °C and bake until the potatoes are golden brown, about 10 minutes.

Serve.

Enjoy!