Sweet Potato Shepherd's Pie
- Minutes to Cook:
- Number of Servings: 8
Ingredients
SWEET POTATO TOPPING1 medium sweet potato, peeled and diced1/4 cup fat free milk1 Tbs margarine1/4 tsp ground cinnamon1/4 tsp ground nutmegFILLING1 1/2 tsp olive oil1 medium onion, chopped1 leek, white part thinly sliced2 turnips, diced1 carrot diced3 sprigs fresh thyme1 sprig fresh rosemary, chopped1/4 white wine or water1 15oz. can cannellini beans, rinsed and drained1 cup vegetable broth3 Tbs shredded Parmesan cheese
To make Sweet Potato Topping:
1. Bring pot of water to a boil. Add sweet potato, cover and boil 10 minutes, or until tender. Drain and return to pot. Mash with milk, margarine, cinnamon and nutmeg; season with salt and pepper. Set aside.
To make filling:
2. Heat oil in large skillet over medium heat. Add onion and leek, and saute 5 to 6 minutes, or until leek is soft. Add turnip, carrot thyme and rosemary; cook 2 to 3 minutes more, or until carrot begins to soften.
3. Add wine, and cook 30 seconds to deglaze pan. Stir in beans and broth. Cover and simmer 10 minutes or until carrots and turnips are soft. Season with salt and pepper, if desired.
4. Remove thyme sprigs from filling and discard. Pour filling into 2 - 3 quart casserole dish. Spread sweet potato topping over filling. Sprinkle with Parmesan cheese, if using.
5. Preheat oven to 375ºF. Place casserole and place on baking pan. Bake uncovered, 30 minutes or until filling is bubbly and cheese has melted. Let stand 5 minutes before serving.
Serving Size: Make 8 generous 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CHICK256.
1. Bring pot of water to a boil. Add sweet potato, cover and boil 10 minutes, or until tender. Drain and return to pot. Mash with milk, margarine, cinnamon and nutmeg; season with salt and pepper. Set aside.
To make filling:
2. Heat oil in large skillet over medium heat. Add onion and leek, and saute 5 to 6 minutes, or until leek is soft. Add turnip, carrot thyme and rosemary; cook 2 to 3 minutes more, or until carrot begins to soften.
3. Add wine, and cook 30 seconds to deglaze pan. Stir in beans and broth. Cover and simmer 10 minutes or until carrots and turnips are soft. Season with salt and pepper, if desired.
4. Remove thyme sprigs from filling and discard. Pour filling into 2 - 3 quart casserole dish. Spread sweet potato topping over filling. Sprinkle with Parmesan cheese, if using.
5. Preheat oven to 375ºF. Place casserole and place on baking pan. Bake uncovered, 30 minutes or until filling is bubbly and cheese has melted. Let stand 5 minutes before serving.
Serving Size: Make 8 generous 1 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user CHICK256.
Nutritional Info Amount Per Serving
- Calories: 157.0
- Total Fat: 3.2 g
- Cholesterol: 1.5 mg
- Sodium: 139.7 mg
- Total Carbs: 24.7 g
- Dietary Fiber: 5.0 g
- Protein: 6.8 g
Member Reviews