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Harvest Vegetable Shepherd's Pie

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“A recipe from Cooking Light. This is the recipe basically as originally written. I substituted the sweet potato topping with regular mashed potatoes when I made it at home. As written, it seems the sweet potato mixture would need some milk, cream or butter to get a mashed potato texture, but that is just my thought.”

Ingredients Nutrition


  1. Place sweet potatoes on baking sheet and bake at 375 for 50 minutes, or until very tender. Let cool and peel. Combine sweet potatoes, molasses, ginger and pepper in a bowl. Salt to taste. Beat at medium speed with a mixer until smooth. Set aside.
  2. Heat oil in a large nonstick skillet over medium high heat. Add squash and next 6 ingredients (squash through onion); Saute for 8 minutes. Add broth and bring to a simmer. Cook for 20 minutes, stirring occasionally.
  3. Spoon squash mixture into a 3 quart casserole dish. Spread sweet potato mixture evenly over veggie mixture. Bake at 375 for 35 minutes, sprinkle with French Fried Onions and bake an additional 15 minutes.

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