Late Winter Shepherd's Pie

This crustless vegetable pie combines the staples of winter with the harvest of early spring for a quick, stick-to-your ribs dinner. (Photo source: Alec Tilly)

| Yield: 4 servings | Time: 30 mins active; 1 hr total |

Ingredients

1 medium winter squash (acorn or butternut) OR 3 medium sweet potatoes

3 medium turnips, chopped

3 medium carrots, chopped

1 celery stalk, chopped

1/2 medium cabbage, chopped

1/2 large yellow onion, chopped (yielding about 3/4 cup)

8 ounces of crumbled ground meat substitute (such as Beyond Burger), optional

3 lbs English peas, shelled to yield about 2 cups

3 tablespoons of olive oil, unsalted butter or a mix of the two

2 teaspoons dried thyme

1/4 cup of water

Salt and pepper to taste

Chopped fresh parsley or thyme as garnish, optional

Preparation

For the top “crust”

Pre-heat the oven to 350 degrees.

Wash the exterior of the squash or sweet potatoes well and cut in half lengthwise. If using squash, scoop out the seeds. Rub the cut sides of the squash or sweet potatoes with a bit of olive oil, then place cut side down on a baking sheet.

Bake for 20-40 minutes (sweet potatoes will take less time, squash more), or until the flesh is completely soft. Set aside and allow to cool. When cool enough to handle, scoop the flesh from the skin into a bowl. Mash until fluffy with 2 tablespoon of butter o olive oil, and salt and pepper to taste. If using sweet potatoes, you can choose to mash the skin in as well if you’d like a chunky texture and some extra nutrients.

For the filling

While the squash or sweet potatoes are roasting, prepare the filling.

Heat a large deep skillet over medium-high heat with 1 tablespoon of olive oil or butter. Add the turnips, carrots, celery, cabbage, and onion. Sauté, stirring frequently, until the vegetables begin to soften and brown, about 5-7 minutes.

Add the meat substitute if using, and stir to break up and brown, 2-3 minutes.

Add the peas, thyme and water, scraping up any browned bits from the bottom of the pan. Continue to cook until the water is absorbed, the vegetables have softened completely, and the peas are tender, about 4-5 minutes. Add salt and pepper to taste.

Place the filling in a broiler-safe pie plate, ramekin, or skillet. Spread the mashed vegetable “crust” so that it covers the top of the dish entirely.

Broil for 2-3 minutes to heat and brown the topping. Garnish with herbs and enjoy!

Zero-waste tips

If you choose to use sweet potatoes, and mash in the skin, you’ll be reducing waste while adding extra fiber and nutrients - did you know that most of the protein in a sweet potato is in its skin?
If your celery has leaves attached, clean them well and chop them to use as a garnish, with or instead of the other herbs.
If your carrots come in a bunch with greens, clean and save them to add to your favorite pesto, or add them to your next batch of homemade stock. You can use the parsley stems the same way, or in a batch of Tahini Parsley Spread.
If your turnips come in a bunch with greens, try one of the many delicious ways to eat greens.
Did you know you can make a soup rather than discard the pods? You could use the same technique but reduce the stock, to make a puree to stir into our Lemony Asparagus and Pea Risotto