A few years ago I tore this recipe out of a magazine, and then tweaked it by adding in garlic, worstechire sauce, changing up the veggie amounts, and occasionally adding red pepper flakes (gotta love spice).  It’s nice to get the family to eat some vegetarian recipes, especially with the popularity of Meatless Mondays. This veggie shepherd’s pie is satisfying, healthy, light, and tasty. Your typical shepherd’s pie has mashed potatoes, but this version has healthy sweat potatoes with a hint of cinnamon and cheese. The potatoes top a veggie and bean packed filling that bursts with fresh rosemary, sweet carrots, and turnips (which in my opinion is one of the most underrated vegetables in the American kitchen). I’ve made this recipe a few times over the years, and have always liked how the flavors of the vegetables come together, but also shine individually. Try it out! Healthy shepherd’s pie, who knew?


Sweet Potato Topping:

1 lb sweet potatoes (peeled and cubed)

¼ cup skim milk

1 tablespoon butter

¼ teaspoon cinnamon

¼ teaspoon nutmeg

¼ cup parmesan cheese (shredded)

Salt and pepper to taste


Vegetable Filling:

1 tablespoon extra virgin olive oil

3 garlic cloves (minced)

1 medium onion (diced)

1 leek (thinly sliced)

1 ½ cups turnips (diced)

¾ cup carrots (diced)

3 springs fresh thyme

2 – 2½ teaspoons fresh rosemary (chopped)

½ cup white wine (sometimes I’ve even used a rosé)

15 oz can cannellini beans (drained and rinsed)

¾ cup vegetable broth (I use low sodium)

1 teaspoon worcestershire sauce

Salt and pepper to taste


Sweet Potato Topping:

Bring a large pot of water to a boil. Add in peeled and cubed sweet potatoes. Cook for 10 minutes, or until tender. Turn off heat, drain, then add the potatoes back to the hot pan. Add in butter, milk, cinnamon, nutmeg, and salt/pepper. Mash until light and fluffy. Reserve.


Vegetable Filling:

Preheat the oven to 375 degrees Fahrenheit.

In a large skillet over medium heat, add the oil, onions, leeks, and garlic. Sautee for around 3 minutes, or until slightly tender.

Add in the carrots, turnips, sprigs of thyme, and chopped rosemary. Cook for 3-5 minutes then pour in the white wine to deglaze the pan. Cook the wine for less than a minute (just to get the raw alcohol taste out of the wine). Stir in the beans, then taste before adding salt and pepper the mixture.

Add in the low sodium vegetable broth and worcestershire sauce, cover, and cook for 10 minutes, or until the veggies are slightly tender.

Turn off heat. Remove sprigs of thyme and discard.

Pour the filling into a casserole dish (I usually us a 9×9 glass dish). Spread the mashed sweet potatoes over the filling, then sprinkle with the cheese.

Put the casserole dish into the preheated over, and cook for around 30-40 minutes, or until cheese is melted and filling has bubbles.

Remove from oven, serve, and enjoy!