Harvest Shepherd's Pie Recipe
Ingredients
| 4 ounces medium mushrooms, quartered | ||
| 3 carrots, cut into 1/2" pieces | ||
| 2 parsnips, cut into 1/2" pieces | ||
| Celery stalks | 2 , sliced | |
| 1/2 butternut squash, peeled, seeded, and cubed | ||
| 1 sweet red pepper, cut into 1" pieces | ||
| Shallots | 3 Large, cut into wedges | |
| Olive oil | 2 Teaspoon | |
| Sweet potatoes | 2 1/2 Pound | |
| Ground black pepper | 1 To taste | |
| Cornstarch | 1 Tablespoon | |
| 2 cups reduced-sodium vegetable broth | ||
| 1 teaspoon reduced-sodium soy sauce | ||
| Italian herb seasoning | 1 Teaspoon, dried | |
| 1/4 cup chopped fresh Italian parsley | ||
| Salt | To Taste | |
Directions
Preheat the oven to 400°F.
In a large bowl, combine the mushrooms, carrots, parsnips, celery, squash, red peppers, shallots, and oil.
Mix well to coat with the oil.
Transfer to 2 baking sheets and spread evenly.
Add the sweet potatoes to 1 of the sheets.
Bake for 30 to 40 minutes, or until the cut vegetables are almost tender.
Transfer them to a 2-quart baking dish.
Return the sweet potatoes to the oven and bake for 20 minutes, or until soft and tender when tested with a fork.
Cut the sweet potatoes in half and scoop the flesh into a small bowl; mash until smooth.
Discard the sweet-potato skins.
Season with the salt and black pepper.
Place the cornstarch in a small saucepan.
Add about 1/4 cup of the broth and stir until smooth.
Stir in the soy sauce, herb seasoning, and the remaining 1 3/4 cups broth.
Bring to a boil over medium heat, whisking often.
Cook for 1 minute, or until slightly thickened.
Stir in the parsley.
Pour over the vegetables in the baking dish.
Spread the mashed sweet potatoes over the vegetables.
Reduce the oven temperature to 375°F.
Bake for 25 minutes.
Increase the temperature to 500°F and bake for 3 to 5 minutes, or until the top is lightly browned.
In a large bowl, combine the mushrooms, carrots, parsnips, celery, squash, red peppers, shallots, and oil.
Mix well to coat with the oil.
Transfer to 2 baking sheets and spread evenly.
Add the sweet potatoes to 1 of the sheets.
Bake for 30 to 40 minutes, or until the cut vegetables are almost tender.
Transfer them to a 2-quart baking dish.
Return the sweet potatoes to the oven and bake for 20 minutes, or until soft and tender when tested with a fork.
Cut the sweet potatoes in half and scoop the flesh into a small bowl; mash until smooth.
Discard the sweet-potato skins.
Season with the salt and black pepper.
Place the cornstarch in a small saucepan.
Add about 1/4 cup of the broth and stir until smooth.
Stir in the soy sauce, herb seasoning, and the remaining 1 3/4 cups broth.
Bring to a boil over medium heat, whisking often.
Cook for 1 minute, or until slightly thickened.
Stir in the parsley.
Pour over the vegetables in the baking dish.
Spread the mashed sweet potatoes over the vegetables.
Reduce the oven temperature to 375°F.
Bake for 25 minutes.
Increase the temperature to 500°F and bake for 3 to 5 minutes, or until the top is lightly browned.
Chef
