Sweet Potato Shepherd's Pie

Traditional shepherd's pie (casserole with meat and veggies topped with mashed potatoes and baked) was a common dish in our house growing up.  I have never made it myself nor do I remember it having any deep rich flavors, but it resinates in my mind as true comfort food and I know I always cleaned my plate!  I like casseroles for a few reasons:

• Creativity:  Have stuff in the fridge that you need to use up?  Favorite flavors you like to combine?  Use ingredients you have and be creative!
  
• Easy:  If having company, you can make these ahead of time so that you can actually socialize with your guests and not be stuck in the kitchen.  Also, you can freeze and reheat very easily.

The January 2010 issue of Vegetarian Times presents an article on "freezer pleasers".  In these crazy busy times we live in, trying to find time to make healthy delicious dishes can at times be a challenge.  The article offers four make ahead casseroles with interesting and deep flavors along with a healthy twist.  In reviewing their site it looks like articles and recipes get posted about a month after the magazine comes out.  Be sure to check out the site for more info:  Vegetarian Times

The sweet potato shepherd's pie caught my eye.  My husband is a huge sweet potato fan so I decided to try this one first.  The sweetness and creaminess of the sweet potato combined with the sweet, earthy, woodiness of the spices and vegetables provide a wonderful combination for this casserole.  This was the first time I ever cooked with leeks.  I would compare them to a mild onion.  They do sweeten up a little when cooked in oil/butter.  I visited YouTube for a quick lesson on how much of the leek to use, cleaning instructions, and how to chop.  I really enjoyed the flavors of this dish though my husband was not totally keen on the cannellini beans.  There was nothing left on his plate so I guess he adjusted.  I think a nice addition to this recipe would be a little smoked paprika. 

Do you have any go to favorite casserole dishes?

Sweet Potato Shepherd's Pie

adapted from Vegetarian Times

Printable recipe

Topping:

1 medium sweet potato, peeled and diced (recipe says 1/4 lb; I used one closer to 13.5 oz)

1/4 cup fat free milk or soymilk (I had 1% on hand)

1 Tbsp non hydrogenated margarine or butter (I omitted)

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg (I always use fresh ground nutmeg; it's the best!)

Filling:

1 1/2 tsp vegetable oil

1 medium onion, chopped (1 cup)

1 leek, white part thinly sliced (1 cup)

2 turnips, diced (1 cup)

1 carrot, diced (1/2 cup)

3 sprigs fresh thyme (did not have thyme so I used dried oregano; about 2 tsp)

1 sprig fresh rosemary, chopped (2 tsp)

1/4 cup white wine or water

1 15 oz can cannellini beans, rinsed and drained

1 cup low sodium vegetable broth

3 Tbsp shredded Parmesan cheese, optional   

Preheat oven to 375 degrees 

To make sweet potato topping:

Bring a large pot of water to a boil.  Add sweet potato, cover, and boil 10 minutes, or until tender.  Drain, and return to pot.  Mash with milk, margarine, cinnamon, and nutmeg; season with salt and pepper if desired.  Set aside.

To make filling:

Heat oil in large skillet over medium heat.  Add onion and leek and saute 5 to 6 minutes, or until leek is soft.  Add turnips, carrot, thyme, and rosemary; cook 2 to 3 minutes more, or until carrot begins to soften.  Add wine (or water) and cook 30 seconds to deglaze the pan.  Stir in beans and broth.  Cover, and simmer 10 minutes, or until carrots and turnips are soft.  Season with salt and pepper if desired.

Remove thyme sprigs from filling and discard.  Pour filling into 2 or 3 quart casserole dish.  Spread sweet potato topping over the filling.  Sprinkle with Parmesan cheese.  Place casserole on a baking pan and bake for 30 minutes or until filling bubbles and cheese is melted.  Let stand 5 minutes before serving.

If you freeze this, here are the reheating instructions:

Preheat your oven to 375 degrees.  Cover casserole with foil and place on a baking dish.  Bake 60 to 75 minutes or until filling is bubbling and top is golden.  Remove the foil for last 10 minutes of baking.  Let stand for 5 minutes before serving.