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Harvest Shepherd's Pie

Healthycooking's picture
Ingredients
  Medium mushrooms 4 Ounce, quartered
  Carrots 3 , cut into 1/2 inch pieces
  Parsnips 2 , cut into 1/2 inch pieces
  Celery stalks 2 , sliced
  Butternut squash 1⁄2 , peeled, seeded, and cubed
  Sweet red pepper 1 , cut into 1 inch pieces
  Shallots 3 Large, cut into wedges
  Olive oil 2 Teaspoon
  Sweet potatoes 2 1⁄2 Pound
  Salt To Taste
  Ground black pepper To Taste
  Cornstarch 1 Tablespoon
  Low sodium vegetable broth 2 Cup (32 tbs)
  Reduced-sodium soy sauce 1 Teaspoon
  Italian herb seasoning 1 Teaspoon (Dried)
  Chopped italian parsley 1⁄4 Cup (4 tbs) (Fresh)
Directions

Preheat the oven to 400°F.
In a large bowl, combine the mushrooms, carrots, parsnips, celery, squash, red peppers, shallots, and oil.
Mix well to coat with the oil.
Transfer to 2 baking sheets and spread evenly.
Add the sweet potatoes to 1 of the sheets.
Bake for 30 to 40 minutes, or until the cut vegetables are almost tender.
Transfer them to a 2-quart baking dish.
Return the sweet potatoes to the oven and bake for 20 minutes, or until soft and tender when tested with a fork.
Cut the sweet potatoes in half and scoop the flesh into a small bowl; mash until smooth.
Discard the sweet-potato skins.
Season with the salt and black pepper.
Place the cornstarch in a small saucepan.
Add about 1/4 cup of the broth and stir until smooth.
Stir in the soy sauce, herb seasoning, and the remaining 1 3/4 cups broth.
Bring to a boil over medium heat, whisking often.
Cook for 1 minute, or until slightly thickened.
Stir in the parsley.
Pour over the vegetables in the baking dish.
Spread the mashed sweet potatoes over the vegetables.
Reduce the oven temperature to 375°F.
Bake for 25 minutes.
Increase the temperature to 500°F and bake for 3 to 5 minutes, or until the top is lightly browned.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Butternut
Cook Time: 
2 Minutes

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