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Harvest Vegetable Shepherd's Pie

Yield 6 side-dish servings (serving size: 1 1/2 cups)

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

Nutrition Information

  • calories 295
  • caloriesfromfat 16 %
  • fat 5.3 g
  • satfat 0.6 g
  • monofat 2.8 g
  • polyfat 0.9 g
  • protein 5 g
  • carbohydrate 60 g
  • fiber 8.6 g
  • cholesterol 0.0 mg
  • iron 2.1 mg
  • sodium 600 mg
  • calcium 104 mg

How to Make It

  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.