Shepherd's pie is a heartland classic. Who can resist such a warm and hearty dinner? This recipe is a meatless variation of a midwest favorite.
372 calories; 16 g fat; 7 g saturated fat; 28 mg cholesterol; 437 mg sodium; 45 g carbohydrate; 6 g fiber; 11 g protein
Try adding lean ground beef or turkey for added protein.
Sweet potatoes can be substituted for three of the potatoes for added fiber and vitamin A.
Peel and dice potatoes and onion.
Slice carrots and celery in 1/2 inch chunks.
Halve baby turnips.
Chop parsley and mince garlic.
Cover potatoes with water in a large pot and season with salt.
Cover and boil until potatoes are fork tender, about 15 minutes.
Heat oil over medium-high heat.
Add onions, carrots, celery, turnips and garlic.
Cook until vegetables are brown, about ten minutes.
Add 1 1/2 cups cooking liquid from the potatoes and lower the heat on the vegetables and scrape up browned bits with wooden spoon.
Cover and simmer until the vegetables are tender, about 10 minutes.
Stir in Worcestershire sauce, 1 Tbsp butter and warm through, about 5 minutes.
Stir in chopped parsley.
Transfer to casserole dish.
Drain the potatoes and mash with remaining 1 Tbsp butter and milk.
Season with salt and pepper and spoon over casserole.
Broil until golden brown, about 5 minutes.