get comfortable.

I love re-making past loves. Vegetable sheperd's pie is one of my favorite dishes to make. I've made it with mushrooms, tofu and even cauliflower as the star protein. Right now, all I want is creamy, soothing, earthy flavors. The weather is getting frigid and raw, and my belly needs filling with piping hot love. This love, I've decided, will come in the form of root vegetables.

Root Vegetable Shepherd's Pie

2 large sweet potatoes, peeled and rough chopped
3 tbsp earth balance
1/2c - 3/4 veggie stock
salt and pepper to taste

olive oil
3 large carrots, peeled and rough chopped
3 large parsnips, peeled and rough chopped
1 lb brussel sprouts, cored and halved
handful of thyme and rosemary sprigs
salt and pepper to taste

2 tbsp +1 olive oil
1 medium white onion
1 lb cremini mushrooms, cleaned and halved
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, finely chopped
1 1/2 tbsp AP flour
2 cups mushroom broth
Salt and pepper to taste
2 handfuls frozen peas


1. Preheat oven to 425 degrees.
2. Place potatoes in tabletop steamer, or steamer set in large pan. Steam for about 10-15 minutes, until tender and mash with hand mixer or foodmill. Add in earth balance and stock a little at a time, until creamy and smooth. Season to taste, set aside.
3. While potatoes steam, coat carrots and parsnips in oil, salt and pepper and roast in oven for about 10 minutes, stir and add in brussel sprouts and roast for additional 10-15 minutes until fragrant and slightly browned. Remove and set aside.
4. Saute mushrooms, a little at a time to avoid steaming, in 2 tbsp olive oil for about 5-6 minutes, until browning begins. Add in onions and saute additional 4-5 minutes until softening begins. Remove vegetables from pan and set aside with roasted veg. Keep heat on in the pan and add in additional tbsp of oil and herbs, heat and add in flour. While whisking, add in broth in small amounts, making sure to whisk vigorously with each addition, taste and adjust seasoning if needed. Lastly, add in frozen peas and stir.
5. When gravy begins to thicken, add in roasted and sauteed vegetables. Coat with gravy and pour into baking dish. Pile mashed sweet potatoes on top in heaping mounds and broil until top is lightly browned, about 5-8 minutes.
6. Allow to cool slightly before "slicing".

Yum! This is super filling and even more comforting. I've taken it to lunch twice this week and that is saying quite a bit considering my general disinterest in leftovers. Get comfy!