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Sweet Potato Shepherd's Pie

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“Got this recipe from vegetariantimes.com. Excited to try it...mainly because of my OBSESSION with sweet potatoes! To make it vegan, simply omit the Parmesan or use vegan Parmesan.”
READY IN:
1hr 30mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. To make Sweet Potato Topping: 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.
  2. To make Filling: 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, 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. Place casserole on baking pan. Bake 30 minutes, or until filling bubbles and cheese is melted. Let stand 5 minutes before serving.
  6. Frozen cooking instructions: Preheat oven to 375°F Cover casserole, and place on baking sheet. Bake 60 to 75 minutes, or until filling bubbles and top is golden. Remove foil during last 10 minutes of baking. Let stand 5 minutes before serving.

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