Harvest Vegetable Shepherd's Pie



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

Recipe from

Cooking Light

Nutritional 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


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


Place sweet potatoes on a baking sheet, and bake at 375° for 50 minutes or until very tender. Let cool, and peel.

Combine sweet potatoes, molasses, gingerroot, salt, and pepper in a bowl; beat at medium speed of a mixer until smooth. Set aside.

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.

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.