Sweet Potato Shepherd’s Pie

The quest to go vegetarian is in full swing. Honestly, I’m pretty proud of myself and surprised. I’m not one to just cut out something I eat. I LOVE food. When I started the year I wanted to eat more vegetables and less meat because I ate too much meat before. Vegetables have always been something hard for me to remember to get enough. My mom’s version of veggies was the can of sweet corn heated in the microwave next to anything that potatoes didn’t go well with. (Sorry mom.) Maybe I exaggerate but, honestly that’s what I remember most about veggies growing up. Now I’m getting better at eating them, enjoying them, and being more adventurous. This year has been great so far. I feel better. I’m loosing weight, and I feel better. I’m not suggesting that vegetarianism (OK, I’m lacto-ovo) but for me, at this time, it’s working.

Last week I picked up the January Vegetarian Times magazine. They had this great recipe for sweet potatoes. I LOVE sweet potatoes. I thought I’d give it a try and cook it for Eric. Although I don’t have a picture I have to say this was SUPER tasty and fast to make. One thing I really like is that you can freeze the dish and cook it later. I’m thinking I’m going to make some and stick it in the freezer this weekend. It’s always nice to have some “emergency” meal ready to go. I hope you enjoy this dish as much as Eric and I did.

Sweet Potato Shepherd’s Pie

Vegetarian Times magazine – January 2010 issue

1 medium sweet potato, peeled and diced
¼ cup fat-free milk
1 tablespoon butter
¼ teaspoon cinnamon, ground
¼ teaspoon nutmeg, ground
1½ teaspoons vegetable oil
1 cup onion, chopped
1 cup leek, white part thinly sliced (1 cup)
1 cup turnips, diced
½ cup carrot, diced
3 sprigs thyme, fresh chopped
1 sprig rosemary, fresh chopped
¼ cup white wine or water
15 ounces cannellini beans, rinsed and drained
1 cup vegetable broth
3 tablespoons Parmesan cheese, shredded

Preheat oven to 375’F.
To make Sweet Potato Topping:
1. Bring large poi of water to a boil.
2. Add sweet potato, cover, and boil 10 minutes, or until tender.
3. Drain, and return to pot.
4. Mash with milk, margarine, cinnamon, and nutmeg; season with salt and pepper, if desired.
5. Set aside.
To make Filling:
1. Heat oil in large skillet over medium heat.
2. Add onion and leek, and saute 5 to 6 minutes, or until leek is soft.
3. Add turnips, carrot, thyme, and rosemary; cook 2 to 3 minutes more, or until carrot begins to soften.
4. Add wine, and cook 30 seconds to deglaze pan.
5. Stir in beans and broth. Cover, and simmer 10 minutes, or until carrots and turnips are soft. Season with salt and pepper, if desired.
6. 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.
7. Place casserole on baking pan. Bake 30 minutes, or until filling bubbles and cheese is melted. Let stand 5 minutes before serving.

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.

Nutritional notes:
According to the magazine article the PER 1-CUP SERVING 129 CAL, 4 G PROT; 3 GTOTAL FAT ; 5GFIBER; 5G SUGAR.

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