Vegetable Shepherd's Pie

Vegetable Shepherd's Pie
Photo by Sang An

Ingredients

  • 2 cups Brussels sprouts, halved
  • 1 14.5-ounce can vegetable broth
  • 2 stalks celery, sliced 1/4 inch thick
  • 2 medium fennel bulbs, cut into a 1/2-inch dice
  • Pinch ground nutmeg
  • 6 tablespoons unsalted butter
  • ½ teaspoon black pepper
  • + 6 more ingredients
    • 2 parsnips, peeled and sliced 1/4 inch thick
    • 1 large yellow onion, thinly sliced
    • 1 tablespoon plus 1/2 teaspoon kosher salt
    • 2 tablespoons chopped fresh flat-leaf parsley leaves
    • 2 pounds sweet potatoes, peeled and cut into 2-inch chunks
    • 3 cups fresh spinach or torn Swiss chard leaves (optional)

Place the sweet potatoes and 1 tablespoon of the salt in a large pot. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes. Meanwhile, in a large saucepan, over medium-low heat, melt 2 tablespoons of the butter. Add the onion and ...

View full recipe at My Recipes

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