Harvest Vegetable Shepherd's Pie

Yield: 6 side-dish servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 295
  • Calories from fat: 16%
  • Fat: 5.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.9g
  • Protein: 5g
  • Carbohydrate: 60g
  • Fiber: 8.6g
  • Cholesterol: 0.0mg
  • Iron: 2.1mg
  • Sodium: 600mg
  • Calcium: 104mg

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

Preparation

  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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