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.
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.
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.
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.