Whoa, really behind! I blame the cold I'm fighting.
Here's a recipe I found on Good Housekeeping's website. It originally included ground turkey. I've taken that out, but there were so many veggies in the original that I really felt this sounded delicious without much fiddling beyond the meat subtraction.
Curried Sweet Potato Shepherd's Pie
adapted from:
Curried Sweet Potato Shepherd's Pie - Good Housekeeping
Ingredients
5 medium (12-ounce) sweet potatoes
1 tablespoon(s) vegetable oil
2 teaspoon(s) salt
1/3 cup(s) all-purpose flour
1 tablespoon(s) curry powder1 1/2 pound(s) carrots, peeled and chopped
1 1/2 pound(s) parsnips, peeled and chopped
1 medium onion, chopped
1 can(s) (14- to 14 1/2-ounce) veggie broth
1 tablespoon(s) grated peeled fresh ginger
1 package(s) (10-ounce) frozen peas
1 cup(s) reduced-fat (2%) milk, warmed
2 tablespoon(s) butter
Directions
Pierce potatoes all over with fork. Cook in microwave on High 15 to 17 minutes or until potatoes are tender when pierced with fork, turning potatoes over once; set aside.
Preheat oven to 375 degrees F. In skillet, add 1 tablespoon oil and heat on medium until hot. Add carrots, parsnips, and onion, and cook, covered, about 15 minutes or until vegetables are browned and tender, stirring occasionally. Add flour, cook into a roux, then add veggie broth, stirring until mixture simmers and thickens. Stir in ginger, frozen peas, and 1/2 teaspoon salt. Divide vegetable mixture between casseroles.
When cool enough to handle, cut potatoes in half and scoop flesh from skins into large bowl. With potato masher, coarsely mash potatoes. Stir in milk, butter, and 1 teaspoon salt; mash until well blended. Spread potatoes over vegetables.
Bake one shepherd's pie, uncovered, 35 to 40 minutes or until top is browned. Meanwhile, prepare second casserole for freezing.