Vegetarian Shepherd’s Pie Real Comfort Food

With the coming of colder weather, I crave that standby comfort food, Shepherd’s Pie. I really enjoyed the challenge of converting this meat-based, fairly heavy dish to a vegetarian entree without sacrificing the bold flavor.

This casserole is great for entertaining because it can be made ahead, allowing you to enjoy your own dinner party. Piercing the crusty sweet potato mantle with a spoon releases the aroma of the caramelized root vegetables, a sure way to warm your spirit.

Harvest Shepherd’s Pie

Vegetable filling:

1 tablespoon olive or canola oil

3 sprigs fresh thyme or 1/2 teaspoon dried

1 sprig fresh rosemary or 1/2 teaspoon dried

1 (1-1/2-pound) butternut squash, peeled, seeded, and diced in 1-inch cubes

1 cup peeled, diced parsnips

1 cup peeled and diced turnips or rutabagas

1 cup diced onions

1 cup peeled and diced carrots

1 cup sliced celery

1 tablespoon red wine

3 cups canned vegetable broth

2 tablespoons cornstarch

1/4 cup water

1 cup whole button mushrooms or 1 large portobello mushroom, diced

Salt and fresh-ground black pepper, to taste

Potato crust:

2 pounds sweet potatoes

1 tablespoon molasses

2 teaspoons grated ginger root

3/4 teaspoon salt

1/2 teaspoon fresh-ground black pepper

Heat the oil in a nonstick skillet over medium heat. Add the thyme, rosemary and all the vegetables except mushrooms; saute 5 to 8 minutes. Sprinkle with red wine to prevent sticking. Add broth and simmer about 10 minutes or until vegetables are almost cooked.

Combine cornstarch and water until smooth. Add mushrooms and cornstarch mixture to pan and simmer 1 minute, or until sauce thickens. Season with salt and pepper. (Filling may be made up to 2 days prior to completing the pie.)

Preheat oven to 375 degrees. Place sweet potatoes in a roasting pan and roast approximately 50 minutes or until very tender. Let cool and remove skin. Mash the potatoes, molasses and ginger with a fork until smooth. (For an extra-creamy crust, whip potatoes using a wire whip.) Season with salt and pepper.

Pour filling into a 2-1/2-quart casserole dish. Lightly spread sweet potato mixture evenly over the entire surface of the filling with a rubber spatula, making a design in the crust, if desired. Bake at 375 degrees for 50 minutes or until crust is golden brown and vegetables are heated through.

Yield: 6 servings.

Nutrition information per serving: 307 calories, 5 grams protein, 4 grams fat (12 percent fat calories), 67 grams carbohydrate, no cholesterol, 871 milligrams sodium.