Vegetable Shepherd’s Pie
March 18, 2008
I thought nothing would be as good as my grandmother’s traditional shepherd’s pie (Christmas leftovers — mashed potato, turkey, gravy, and veg) but this was good.
Boil up then simmer a peeled and diced sweet potato for about 20 minutes. Meanwhile, cut up some fennel, celery, onion, and parsnip (I skipped the Brussels sprouts because I’m twelve, and also couldn’t be bothered to thaw spinach). Thor it all in a pan with some oil and broth and cook for about the same amount of time. Transfer the vegetables (I’d like to do something with the leftover broth besides dump it) to a casserole dish, then mash up the sweet potato with a bit of butter and spread it on top. Throw it in the oven for about 5 minutes, until it’s all lovely and has a bit of a crust.
Serves 2 more than comfortably, though I admit a second sweet potato wouldn’t have gone amiss.
