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Vegetable Shepherd's Pie

Vegetable Shepherd's Pie
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Serves 6-8| Hands-On Time: | Total Time:

Ingredients

Directions

  1. 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.
  2. Meanwhile, in a large saucepan, over medium-low heat, melt 2 tablespoons of the butter. Add the onion and cook for 10 minutes. Add the parsnips, celery, fennel, Brussels sprouts, parsley, pepper, and the remaining salt and toss. Add the broth, increase heat, and simmer until the vegetables are tender, 15 to 20 minutes. Add the spinach or Swiss chard (if using) and stir until wilted. Remove from heat.
  3. Using a slotted spoon, transfer the vegetables to a casserole or 9-inch pie plate.
  4. Drain the potatoes and return to pot. Add the remaining butter and mash until smooth. Spread the mashed potatoes over the vegetables. Set broiler on high. Broil until lightly browned, 3 to 5 minutes. Sprinkle with the nutmeg.
By November, 2006

Nutritional Information

  • Per Serving
  • Calories 235Calories From Fat 34%
  • Fat 9g
  • Sat Fat 5g
  • Cholesterol 26mg
  • Sodium 328mg
  • Carbohydrate 37g
  • Fiber 8g
  • Sugar 8g
  • Protein 5g
What does this mean? See Nutrition 101 .

Quick Tip

Carrots in a bowl
If pressed for time, use packages of presliced vegetables found at most supermarkets.

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