Sweet Potato Shepherd's Pie
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Sweet Potato Shepherd's Pie calories by ingredient
Introduction
A new spin on Shepherd's Pie, vegetarian. A new spin on Shepherd's Pie, vegetarian.Number of Servings: 8
Ingredients
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SWEET POTATO TOPPING
1 medium sweet potato, peeled and diced
1/4 cup fat free milk
1 Tbs margarine
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
FILLING
1 1/2 tsp olive oil
1 medium onion, chopped
1 leek, white part thinly sliced
2 turnips, diced
1 carrot diced
3 sprigs fresh thyme
1 sprig fresh rosemary, chopped
1/4 white wine or water
1 15oz. can cannellini beans, rinsed and drained
1 cup vegetable broth
3 Tbs shredded Parmesan cheese
Tips
Cooking from frozen instructions:
Preheat oven to 375ºF. Cover casserole with foil and place on baking sheet. Bake 60 to 75 minutes or until filling bubbles and top is golden. Remove foil during last 10 minutes of baking. Let stand 5 minutes before serving.
Directions
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.