Harvest Vegetable Shepherd's Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 pounds sweet potatoes (about 4 large) |
1 tablespoon molasses |
1 teaspoon grated peeled gingerroot |
1/2 teaspoon salt |
1/4 teaspoon freshly ground pepper |
1 tablespoon olive oil |
2 cups cubed peeled butternut squash |
2 cups diced carrot |
1 cup diced peeled parsnip |
1 cup diced peeled turnip |
1 cup quartered mushrooms |
1 cup sliced celery |
1 cup diced onion |
2 (14 1/2-ounce) cans vegetable broth |
2 tablespoons chopped pecans |
Directions:
1. Place sweet potatoes on a baking sheet, and bake at 375° for 50 minutes or until very tender. Let cool, and peel.
2. Combine sweet potatoes, molasses, gingerroot, salt, and pepper in a bowl; beat at medium speed of a mixer until smooth. Set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add squash and next 6 ingredients (squash through onion); sauté 8 minutes. Add broth; bring to a simmer, and cook 20 minutes, stirring occasionally.
4. Spoon squash mixture into a 3-quart casserole. Spread sweet potato mixture evenly over squash mixture. Bake at 375° for 35 minutes; sprinkle with pecans, and bake an additional 15 minutes.
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