Sweet Potato Shepherds Pie

In the winter I crave warm and hearty meals. I want to eat them for lunch and dinner!! The thought of eating a cold sandwhich just doesn’t cut it. That’s why I like to make things for dinner that I can then have for lunch the rest of the week! This Shepherds Pie did just that! It was so delicious last night for dinner and I am excited to eat it again for lunch. I got this recipe from my new Vegetarian Magazine subscription that my wodnerful friend got me for christmas. I love this magazine and its recipes!

Filling:
2 Tbs. Olive Oil
1 Medium Onion Chopped (about 1 cup)
3 Purple topped little turnips, cubed
2 Carrots, chopped
1 small sweet potato, cubed
4 Celery Sticks, chopped
3 Sprigs of Fresh Thyme
1 Sprig of Fresh Rosemary, chopped
1 15oz. Cannellini Beans, rinsed and drained
1 cup low-sodium Veggie Broth
Shredded Parm. Cheese to sprinkle on top (optional is you don’t need to keep it vegan)

Preheat over to 375

1. To make topping, boil cubed sweet potato from large potato until tender. Drain and return to pot. Mash with soymilk, butter, cinnamon and nutmeg. Season with salt and pepper if desired. Set aside.
2. To make filling: Heat oil in large skillet. Add Onion, sweet potatos, turnip, carrots and celery. Sautee. Add thyme and rosemary cook until things begin to soften- not to soft because you don’t want it to become mushy.
3. Add beans and broth. Simmer a few more mins. Season with salt and pepper.
4. Remove Thyme Sprigs
5. Pour Filling into a 2-3qt casserole dish. Sread to fill all areas.
6. Spread sweet potato topping over filling. Sprinkle with parm. cheese, if using.
7. Place dish in oven and bake 30 mins, or until filling bubbles and top is golden.
8. Let stand 5 mins before serving.