Harvest Shepherd's Pie
|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|
|Ground black pepper||To Taste|
|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)|
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.