Harvest Vegetable Shepherd's Pie

🕒 Prep: 30 min
🔥 Cook: 55 min
🍽 Serves: 6
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Harvest Vegetable Shepherd's Pie is the ultimate comfort food for those cozy autumn evenings. This hearty dish combines sweet potatoes and parsnips for a unique twist on a classic, bringing together the best of the season's produce in a warm, cheesy bake.

Ingredients for Harvest Vegetable Shepherd's Pie

Sweet potatoes and parsnips form the creamy topping, adding a natural sweetness and depth of flavor. Carrots, peas, and corn bring color and texture to the filling, while the onion and garlic lay a savory foundation. Thyme and rosemary infuse the dish with aromatic warmth, complemented by the rich undertones of vegetable broth and tomato paste. Finally, a generous sprinkle of cheddar cheese creates a melty, golden crust.

Tips & Tricks

  • For a smoother mash, use a potato ricer instead of a masher.
  • Thicken the filling by simmering without a lid for the last few minutes.
  • Pre-cook the carrots slightly if you prefer them softer.

Serving Suggestions

This shepherd's pie pairs wonderfully with a crisp green salad tossed in a light vinaigrette. A side of crusty bread can also complement the meal and is perfect for mopping up any extra sauce.

Frequently Asked Questions

Can I use different vegetables?
Absolutely! Feel free to add or substitute with other veggies like bell peppers or zucchini.
Is there a vegan version?
Yes, you can use vegan cheese and substitute olive oil for any butter you might use.

Harvest Vegetable Shepherd's Pie Recipe Walkthrough

Start by preheating your oven to 375°F (190°C). While that's warming up, peel and cube your sweet potatoes and parsnips. Toss them into a large pot of salted water and boil until they're fork-tender, which should take about 15 minutes. Once they're ready, drain and mash them together until smooth, then set aside.

Next, heat up the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and let them cook until softened and fragrant. Stir in your carrots, peas, and corn along with the thyme and rosemary, giving everything about 5 minutes to meld together.

Pour in the vegetable broth and stir in the tomato paste. Season with a pinch of salt and pepper to taste. Let this mixture simmer for about 10 minutes, just until it thickens up a bit.

Now, spread the vegetable mixture evenly in a baking dish. Top it off with the mashed sweet potatoes and parsnips, smoothing them into a nice, even layer. Sprinkle the shredded cheddar cheese over the top.

Pop the dish into your preheated oven and bake for 25 minutes, or until the cheese is golden and bubbly. Let it cool slightly before serving.

Why You'll Love This Recipe

  • A healthier twist on a classic dish.
  • Perfect for using up seasonal vegetables.
  • Easy to make and packed with flavor.
  • Both vegetarian-friendly and filling.

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

Step-by-step 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.

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