Harvest Vegetable Shepherd's Pie
Experience a delightful twist on a classic with our Harvest Vegetable Shepherd's Pie, featuring hearty root vegetables and aromatic herbs. Perfect for cozy autumn dinners and packed with seasonal ingredients, this dish captures the essence of comfort food.
Prep time: 30 minutesCook time: 55 minutesServes: 6
Ingredients
1 lb sweet potatoes, peeled and cubed
1 lb parsnips, peeled and cubed
1 cup carrots, sliced
1 cup peas, fresh or frozen
1 cup corn, fresh or frozen
2 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 tsp thyme
1 tsp rosemary
1 cup vegetable broth
1 tbsp tomato paste
Salt and pepper to taste
1 cup cheddar cheese, shredded
Instructions
1. Preheat your oven to 375°F (190°C).
2. Boil the sweet potatoes and parsnips in a large pot of salted water until tender, about 15 minutes.
3. Drain and mash the sweet potatoes and parsnips together; set aside.
4. In a large skillet, heat olive oil over medium heat. Add onions and garlic, cooking until softened.
5. Stir in carrots, peas, corn, thyme, and rosemary, cooking for another 5 minutes.
6. Add vegetable broth and tomato paste, stirring to combine. Season with salt and pepper.
7. Simmer the vegetable mixture for 10 minutes until slightly thickened.
8. Spread the vegetable mixture evenly in a baking dish.
9. Top with mashed sweet potatoes and parsnips, smoothing into an even layer.
10. Sprinkle cheddar cheese over the top.
11. Bake in preheated oven for 25 minutes, or until the cheese is golden and bubbly.
12. Allow to cool slightly before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
