Are you ready to indulge in a comforting dish that’s not only delicious but also packed with nutritious veggies? Say hello to the Veggie Packed Sweet Potato Shepherd's Pie—a delightful twist on a classic British favorite that will leave your taste buds dancing! With its creamy sweet potato topping and a hearty vegetable filling, this recipe is perfect for a cozy family dinner or impressing guests at your next gathering. Plus, it’s easy to make and ready in just one hour! Dive into this wholesome dish that’s sure to become a staple in your kitchen.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: British
Serves: 6 servings
Ingredients
- 2 large sweet potatoes, peeled and cubed
- 1 cup carrots, diced
- 1 cup peas
- 1 cup corn
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- Salt and pepper to taste
- 1/4 cup vegetable broth
Instructions
- Preheat your oven to 400°F (200°C) to ensure it's hot and ready for baking the shepherd's pie.
- Peel and cube the sweet potatoes into roughly equal-sized pieces to ensure even cooking. Place them in a large pot and cover with water. Add a pinch of salt to the water.
- Bring the pot of sweet potatoes to a boil over medium-high heat. Once boiling, reduce the heat to a simmer and cook for about 15-20 minutes, or until the sweet potatoes are fork-tender.
- While the sweet potatoes are cooking, prepare the vegetable filling. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent.
- Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring frequently to prevent burning.
- Stir in the diced carrots, peas, and corn into the skillet. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
- Season the vegetable mixture with dried thyme, salt, and pepper to taste. Pour in the vegetable broth and stir well to combine. Allow the mixture to simmer for another 5 minutes to let the flavors meld together.
- Once the sweet potatoes are cooked, drain them and return them to the pot. Mash the sweet potatoes with a potato masher or fork until smooth and creamy. You can add a little olive oil or a splash of vegetable broth for extra creaminess, if desired.
- In a baking dish, spread the vegetable filling evenly across the bottom. Then, carefully spread the mashed sweet potatoes over the top, smoothing it out with a spatula.
- Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is slightly golden and the filling is bubbling around the edges.
- Once done, remove the shepherd's pie from the oven and let it cool for a few minutes before serving. This allows the filling to set slightly.
- Serve warm, garnished with fresh herbs if desired, and enjoy your veggie-packed sweet potato shepherd's pie!
Tips
- Prep Ahead: To save time, you can peel and cube the sweet potatoes a day in advance. Store them in water in the fridge to prevent browning.
- Even Cooking: When cubing your sweet potatoes, try to make the pieces uniform in size. This ensures they cook evenly and mash smoothly.
- Flavor Boost: Don’t be afraid to experiment with herbs! Adding fresh rosemary or parsley to the vegetable filling can elevate the flavor profile.
- Creamy Texture: For an extra creamy sweet potato topping, mix in a tablespoon of butter or a splash of coconut milk while mashing.
- Baking Dish: Use a deep baking dish to allow for a generous layer of filling and topping. This will ensure every bite is packed with flavor.
- Serving Suggestion: Garnish with fresh herbs like thyme or parsley before serving for a pop of color and added freshness.
- Leftovers: This shepherd's pie keeps well in the fridge for up to three days. Reheat in the oven for the best texture.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 5g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
