Vegetable Shepherd’s Pie

Ingredients

2 pounds sweet potatoes, peeled and cut into 2 inch chunks

1 tbsp plus ½ tsp salt

6 tbsp unsalted butter

1 large yellow onion, thinly sliced

2 parsnips, peeled and sliced ¼ inch thick

2 stalks celery, sliced ¼ in thick

2 medium fennel bulbs, cut into a ½ in dice

2 cups Brussels sprouts, halved

2 tbsp chopped fresh flat-leaf parsley leaves

½ tsp black pepper

1 14.5 oz can vegetable broth

3 cups fresh spinach or torn swiss chard leaves, optional

Pinch ground nutmeg

Directions

Place the sweet potatoes, and 1 tbsp salt in a large pot. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until potatoes are tender, about 20 min.

Meanwhile, in a large saucepan, over medium low heat, melt 2 tbsp of the butter. Add the oinion and cook for 10 min. Add parsnips, celery, fennel, Brussels sprouts, parsley, pepper, and remaining salt and toss. Add broth, increase heat, and simmer until veggies are tender, 15-20 min. Add spinach or swiss chard and stir until wilted. Remove from heat.

Using a slotted spoon, transfer the veggies to a casserole or 9 inch pie plate

Drain the potatoes and return to pot. Add the remaining butter and mash until smooth. Spread mashed potatoes over veggies. Set broiler on high. Broil until lightly browned, 3-5 min. Sprinkle with nutmeg.

This recipe is not my favorite, but I really enjoyed the mashed sweet potatoes. I think the reason I didn’t love it is because of the fennel. I don’t think I’m a fan of fennel. It reminds me of black licorice and I really, really don’t like black licorice.

 

recipe credit: realsimple.com