Vegetable Shepherd'S Pie Recipe

Name: Vegetable Shepherd'S Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds sweet potatoes, peeled and cut into 2-inch chunks; 1 tablespoon plus 1/2 teaspoon kosher salt; 6 tablespoons unsalted butter; 1 large yellow onion, thinly sliced; 2 parsnips, peeled and sliced 1/4 inch thick; 2 stalks celery, sliced 1/4 inch thick; 2 medium fennel bulbs, cut into a 1/2-inch dice; 2 cups Brussels sprouts, halved; 2 tablespoons chopped fresh flat-leaf parsley leaves; 1/2 teaspoon black pepper; 1 14.5-ounce can vegetable broth; 3 cups fresh spinach or torn Swiss chard leaves (optional); Pinch ground nutmeg

Servings: persons

2 pounds sweet potatoes, peeled and cut into 2-inch chunks
1 tablespoon plus 1/2 teaspoon kosher salt
6 tablespoons unsalted butter
1 large yellow onion, thinly sliced
2 parsnips, peeled and sliced 1/4 inch thick
2 stalks celery, sliced 1/4 inch thick
2 medium fennel bulbs, cut into a 1/2-inch dice
2 cups Brussels sprouts, halved
2 tablespoons chopped fresh flat-leaf parsley leaves
1/2 teaspoon black pepper
1 14.5-ounce can vegetable broth
3 cups fresh spinach or torn Swiss chard leaves (optional)
Pinch ground nutmeg

1
Place the sweet potatoes and 1 tablespoon of the salt in a large pot. Add enough cold water to cover. Bring to a boil. Reduce heat and simmer until the potatoes are tender, about 20 minutes.
2
Meanwhile, in a large saucepan, over medium-low heat, melt 2 tablespoons of the butter. Add the onion and cook for 10 minutes. Add the parsnips, celery, fennel, Brussels sprouts, parsley, pepper, and the remaining salt and toss. Add the broth, increase heat, and simmer until the vegetables are tender, 15 to 20 minutes. Add the spinach or Swiss chard (if using) and stir until wilted. Remove from heat. Using a slotted spoon, transfer the vegetables to a casserole or 9-inch pie plate.
3
Drain the potatoes and return to pot. Add the remaining butter and mash until smooth. Spread the mashed potatoes over the vegetables.
4
Set broiler on high. Broil until lightly browned, 3 to 5 minutes. Sprinkle with the nutmeg.

373

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds sweet potatoes, peeled and cut into 2-inch chunks, 1 tablespoon plus 1/2 teaspoon kosher salt, 6 tablespoons unsalted butter, 1 large yellow onion, thinly sliced, and more.

Yes, Vegetable Shepherd'S Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegetable Shepherd'S Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions