Vegetable Shepherd's Pie

Vegetable Shepherd's Pie
Photo by Sang An


  • ½ teaspoon black pepper
  • 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)
  • + 6 more 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

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


Best Wine Deals

See More Deals

Snooth Media Network