nutritional information

Per 1-cup serving:

  • Calories: 129
  • Protein: 4 g
  • Total Fat: 3 g
  • Saturated Fat: <1 g
  • Carbohydrates: 20 g
  • Cholesterol: <1 mg
  • Sodium: 176 mg
  • Fiber: 5 g
  • Sugar: 5 g
Gluten-Free

Sweet Potato Shepherd’s Pie

Sweet Potato Shepherd's Pie

Serves 6

This veggie-laden version of a pub favorite gets a healthful flavor boost from sweet potatoes. To make it vegan, simply omit the Parmesan or use vegan Parmesan.
Sweet Potato Topping
  • 1 medium sweet potato, peeled and diced (¼ lb.)
  • ¼ cup fat-free milk or plain soymilk
  • 1 Tbs. nonhydrogenated margarine or butter
  • ¼ tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
Filling
  • 1½ tsp. vegetable oil
  • 1 medium onion, chopped (1 cup)
  • 1 leek, white part thinly sliced (1 cup)
  • 2 turnips, diced (1 cup)
  • 1 carrot, diced (½ cup)
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary, chopped (2 tsp.)
  • ¼ cup white wine or water
  • 1 15-oz. can cannellini beans, rinsed and drained
  • 1 cup low-sodium vegetable broth
  • 3 Tbs. shredded Parmesan cheese, optional

1. To make Sweet Potato Topping: Bring large pot of water to a boil. Add sweet potato, cover, and boil 10 minutes, or until tender. Drain, and return to pot. Mash with milk, margarine, cinnamon, and nutmeg; season with salt and pepper, if desired. Set aside.

2. To make Filling: Heat oil in large skillet over medium heat. Add onion and leek, and sauté 5 to 6 minutes, or until leek is soft. Add turnips, carrot, thyme, and rosemary; cook 2 to 3 minutes more, or until carrot begins to soften.

3. Add wine, and cook 30 seconds to deglaze pan. Stir in beans and broth. Cover, and simmer 10 minutes, or until carrots and turnips are soft. Season with salt and pepper, if desired.

4. Remove thyme sprigs from Filling, and discard. Pour Filling into 2- or 3-qt. casserole dish. Spread Sweet Potato Topping over Filling. Sprinkle with Parmesan cheese, if using.

5. Preheat oven to 375°F. Place casserole on baking pan. Bake, uncovered, 30 minutes, or until filling is bubbly and cheese has melted. Let stand 5 minutes before serving.

6. Frozen cooking instructions: Preheat oven to 375°F. Cover casserole, and place on baking sheet. Bake 60 to 75 minutes, or until filling bubbles and top is golden. Remove foil during last 10 minutes of baking. Let stand 5 minutes before serving.

January 2010 p.34

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comments

thanks for the recipe, i liked the idea and made it, although I didn't add cinnamon to the topping and used beetroots instead of turnips - that gave a really nice color contrast between the topping and the filling! the mix between the sweet, creamy topping and the hearty rosemary/thyme-infused "stew" plus the cheese crust makes it real comfort food.

mika - 2014-11-11 22:51:42

Great recipe

Bill grant - 2014-11-04 23:00:52

use butter beans, less nutmeg, less cinnamon, almond milk, add sage

Karen - 2014-10-08 16:36:01

Wouldn't the sweet potato topping be better with garlic, sage, and black pepper and without the nutmeg and cinnamon?

Andrew - 2014-03-20 18:55:52

I linked to this recipe in my March Real Food Meal Plan. I love using sweet potatoes in different ways.

Melissa French, The More With Less Mom - 2014-03-05 22:22:17

I wasn't super impressed with this. It's just bean stew with mashed sweet potatoes on top. Tastes so-so. Meh.

Jessica - 2013-10-16 01:29:48

Loved this dish! I also used plain Greek yogurt in place of the milk in the potatoes, and that gave it a great flavor. I used parsnips in place of the turnips, since we like them better, and it turned out great. I was so happy to have leftovers for lunch the next day!

Michelle Bianchetto - 2013-05-13 22:56:29

I have been making this for 3 years without fail. It is definitely one of top 10 recipes! I usually go for a full pound of sweet potatoes, and add a bit of cardamom. We use swede instead of turnips, 2 leeks, mushrooms (a mixture of charcoal burner, honey fungus, porcini, black trumpet, and chanterelle), we add peas and corn. It costs less than £10 for all the ingredients and is the perfect comfort food.

Kate - 2013-04-12 15:05:22

This is my favorite meal!! I have it at least once per month.

Nita Bailey - 2013-03-25 23:19:14

What other options are there instead of beans????

Kath - 2013-03-12 15:07:07

Oops. Now I see the nutritional info box at top left. Excuse me and thanks!

Susan Swope - 2013-03-06 13:20:06

This looks great. I only wish the website recipes contained the information you provide magazine recipes: carbs (especially important for diabetics), calories, protein.

Susan Swope - 2013-03-06 13:14:50

I used 2 large yams and mashed them with crushed garlic, paprika, the butter and a little Greek yogurt. I added a can of black beans to the filling. I cooked the carrots and turnip longer and left it in the oven longer. I think this will be a regular fall/winter meal for me....served with some good greens it's perfect.

Mikki Ferrugiaro - 2012-10-08 21:39:41

This was an interesting combination of flavours... very nice for fall. We liked it but we were not 'wowed'. I did not like the stringiness of the leek so I would add more onion next time and maybe some mushrooms and leave out the leek. Also, be sure to dice the carrots and turnip very small, which I did, but I still had to more than double the time of simmering them. Not bad... I think I will experiment with it some more.

Micki Findlay - 2012-09-06 03:07:55

This recipe was amazing! I made it for a bunch of non-meat eaters and they all loved it. You definitely need 2 sweet potatoes and I had to cook the turnip and carrot mixture covered for 20 minutes not 10. I also used dry rosemary and thyme and it works out just fine. I also used unsweetened soymilk and worked well.

Jillian - 2012-09-01 16:55:41