Harvest Shepherd’s Pie
- Yield 6 servings
A classic comfort food goes vegetarian with loads of fall’s root vegetables.
- Vegetable Filling:
- 1 tablespoon olive or canola oil
- 3 sprigs fresh thyme or 1/2 teaspoon dried
- 1 sprig fresh rosemary or 1/2 teaspoon dried
- 1 (1 1/2-pound) butternut squash, peeled, seeded, and diced and 1-inch cubes
- 1 cup peeled and diced parsnips
- 1 cup peeled and diced turnips and rutabaga
- 1 cup diced onions
- 1 cup peeled and diced carrots
- 1 cup sliced celery
- 1 cup red wine
- 3 cups canned vegetable broth
- 2 tablespoons cornstarch
- 1/4 cup water
- 1 cup whole button mushrooms or 1 large portobello mushroom, diced
- Salt and freshly ground black pepper, to taste
- Potato Crust:
- 2 pounds sweet potatoes
- 1 tablespoon molasses
- 2 teaspoons grated ginger root
- 3/4 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- To make filling: Heat the oil in a nonstick skillet over medium heat.
- Add the thyme, rosemary and all the vegetables except mushrooms; saute 5 to 8 minutes. Sprinkle with red wine to prevent sticking. Add broth and simmer about 10 minutes or until vegetables are almost cooked. Combine cornstarch and water until smooth. Add mushrooms and cornstarch mixture to pan, simmer 1 minute or until sauce thickens. Season with salt and pepper. This filling may be made up to two days prior to completing the pie.
- To make crust: Preheat oven to 375F.
- Place sweet potatoes in a roasting pan and roast approximately 50 minutes or until very tender. Let cool and then remove skin from the baked sweet potatoes. Mash the cooked potatoes, molasses and gingerroot with a fork until smooth. For an extra creamy crust, whip potatoes using a wire whip. Season with salt and pepper.
- Pour filling into a 2 1/2-quart casserole dish. Lightly spread sweet potato mixture evenly over the entire surface of the filling with a rubber spatula. Make a design in the potato crust if desired. Bake 50 minutes or until crust is golden brown and vegetables are heated through.