Spring Vegetable Shepherd's Pie with Sweet Potato Topping

Name: Spring Vegetable Shepherd's Pie with Sweet Potato Topping
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6 servings
Cuisine: Deutsch
Ingredients: 2 large Sweet potatoes, peeled and chopped; 2 tbsp Olive oil, divided; 1 large Onion, chopped; 2 stalks Celery, chopped; 2 cloves Garlic, minced; 1 cup Carrots, diced; 1 cup Green beans, trimmed and cut; 1 cup Frozen peas; 1 cup Vegetable broth; 1/2 cup Milk (dairy or non-dairy); 2 tbsp All-purpose flour; 1 tbsp Fresh thyme, chopped; 1 tsp Dried rosemary; 1/2 tsp Salt, or to taste; 1/4 tsp Black pepper, or to taste; 2 tbsp Butter (dairy or non-dairy), for topping; 1/4 cup Parmesan cheese (optional), for topping

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This vegetarian take on the classic shepherd's pie is perfect for a cozy March evening. It combines vibrant spring vegetables like peas, carrots, and green beans in a rich, herbed gravy, all crowned with a naturally sweet and creamy mashed sweet potato topping. It's a wholesome, satisfying meal that's both hearty and bursting with fresh flavors, making it a delightful transition from winter to spring.

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Spring Vegetable Shepherd's Pie with Sweet Potato Topping

Prep Time25 min

Cook Time50 min

Servings6 servings

DifficultyMedium

Equipment

Large PotLarge Oven-Safe Skillet (or Dutch Oven)Potato Masher

Instructions

1
Preheat oven to 375°F (190°C). Boil the chopped sweet potatoes in salted water until very tender, about 15-20 minutes. Drain well, then mash with 1/2 cup milk and 1 tablespoon butter (if using) until smooth. Season with salt and pepper. Set aside.
2
While potatoes boil, heat 1 tablespoon olive oil in a large oven-safe skillet or Dutch oven over medium heat. Add onion and celery and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
3
Stir in the diced carrots, green beans, and frozen peas. Cook for 5 minutes, stirring occasionally. Sprinkle flour over the vegetables and stir well to coat, cooking for 1 minute.
4
Gradually whisk in the vegetable broth until smooth. Add fresh thyme, dried rosemary, salt, and pepper. Bring to a simmer and cook, stirring, until the gravy thickens, about 5-7 minutes.
5
Remove the skillet from heat. Carefully spread the mashed sweet potato topping evenly over the vegetable mixture. If desired, sprinkle with Parmesan cheese.
6
Bake for 25-30 minutes, or until the topping is lightly golden brown and the filling is bubbling. Let stand for 5-10 minutes before serving.

Nutrition

Calories380 kcal

Protein10g

Fat15g

Carbohydrates

Frequently Asked Questions

Can I add other vegetables to this pie?

Absolutely! Feel free to include mushrooms, bell peppers, corn, or spinach. Adjust cooking times as needed for different vegetables.

How can I make this dish vegan?

To make this vegan, ensure you use a plant-based milk and butter alternative, and omit the Parmesan cheese or use a vegan parmesan alternative.

Can I prepare this ahead of time?

Yes, you can assemble the entire pie (without baking) and refrigerate it for up to 2 days. Add about 10-15 minutes to the baking time if baking from cold.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.