Vegetarian Shepherd's Pie

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VEGETARIAN SHEPHERD'S PIE2 pounds baking potatoes1/2 to 2/3 c buttermilk2 1/2 T olive oil, divided1/4 to 1/2 tsp. salt (use lesser amount with canned vegetable broth)Freshly ground black pepper2 cloves garlic, minced2 c chopped onion3/4 pounds eggplant, cut into 1-inch cubes3 carrots, peeled and sliced3/4 pound turnips, peeled and cut into 1-inch cubes3 T flour1 1/2 cups vegetable broth (homemade or canned) 1 cup frozen peas, defrostedPeel potatoes and cut into 1-inch dice. Bring 3/4 cup water to aboil in a large pot. Add potatoes and simmer, covered, over lowheat for 25 to 30 minutes, until tender. Stir once or twice; ifpotatoes begin to stick to pot, add a little more water.Place potatoes and their cooking liquid in a bowl with 1/2 cupbuttermilk, 1 tablespoon olive oil, 1/4 teaspoon salt and thepepper. Mash until smooth, adding more buttermilk if potatoes seemdry. Set aside.Heat 1 1/2 tablespoons oil in a heavy, nonstick skillet (preferablyan ovenproof one). Add garlic and onion and saute until onion istranslucent. Add eggplant, carrots and turnips; cook over medium-highheat for 2 minutes. Sprinkle vegetables evenly with flour andcontinue cooking, stirring frequently for 2 minutes.Pour in broth and cook, stirring, for another 8 to 10 minutes, oruntil eggplant begins to soften and mixture has consistency of astew. Stir in peas and 1/4 teaspoon salt if you're using unsaltedbroth.If skillet is not ovenproof, pour vegetables into a 10-inch deep-dishpie pan or casserole dish that has been coated with vegetable oilspray. Spread mashed potatoes evenly over vegetables, covering toedge of dish.Bake in a preheated 350-degree oven for 25 to 30 minutes, untilpotatoes are nicely browned.Makes 6 servings.