Meatless Monday- Vegetarian Shepherd’s Pie

Happy Meatless Monday!  I was looking to make something a little different and I came upon this recipe on vegetariantimes.com.  It got my attention because I am a huge fan of sweet potatoes and anything in a casserole dish.  The flavors were delicious!  I served it with a side of just lightly dressed mixed greens to keep it true to European form.  My only regret was not having a toasted baguette, as I think the crunch factor would have been a nice add to the dish. 

Ingredients:

SWEET POTATO TOPPING

  • 1 medium sweet potato, peeled and diced (1/4 lb.)
  • 1/4 cup fat-free milk or plain soymilk
  • 1 Tbs. nonhydrogenated margarine or butter
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg

FILLING

  • 1 1/2 tsp. vegetable oil
  • 1 medium onion, chopped (1 cup)
  • 1 leek, white part thinly sliced (1 cup)
  • 2 turnips, diced (1 cup)   *I used Parsnips
  • 1 carrot, diced (1/2 cup)
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary, chopped (2 tsp.)
  • 1/4 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

Directions:

To make Sweet Potato Topping:

1. 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.

To make Filling:

2. 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 (in this case parsnips), 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.

Not only was the meal great, it is also good for you!  It is only 129 calories per 1 cup serving and packs in 4g of protein and 5g of fiber.  Not a bad way to start the week! 

What are you cooking tonight for Meatless Monday?

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3 Responses to Meatless Monday- Vegetarian Shepherd’s Pie

  1. Kimba says:

    Three words I love together – Sweet. Potato. Crumble.

  2. Angela says:

    That looks amazing! Perfect for staying in on a cold, wet night. I made garden lentil pilaf and zucchini eggplant stacks with a salad. Yum!

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