Vegetable & Sweet Potato Shepherd’s Pie
Updated Feb 15, 2021, Published Mar 16, 2015
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Vegetable & Sweet Potato Shepherd’s Pie
Ingredients
- 1 large butternut squash, peeled, seeded, and cubed
- 1 medium onion, diced
- 4 medium red potatoes, peeled and cubed
- 4 large carrots, peeled and cubed
- 2 medium Granny Smith apples, peeled, cored, and diced
- 3 garlic cloves, minced
- 1 tablespoon non-dairy butter alternative, melted
- 1 teaspoon ground sage
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cups prepared mashed sweet potatoes, great time to use up leftovers!
- ½ teaspoon ground nutmeg
Instructions
- Use a 6-quart slow cooker. Place the squash, onion, potatoes, carrots, apples, and garlic into the slow cooker insert. Pour the melted non-dairy butter over the vegetables and sprinkle with the sage, salt, and pepper. Toss the vegetables together to evenly coat. Add the mashed sweet potatoes to the top, spreading with the back of a spoon. Dust with the nutmeg.
- Cover and cook on low for 6 hours or on high for 3-4 hours. Uncover the slow cooker and cook on high for an additional 20-30 minutes to release any accumulated condensation.
Nutrition
Calories: 269kcalCarbohydrates: 60gProtein: 5gFat: 2gSaturated Fat: 1gCholesterol: 5mgSodium: 295mgPotassium: 1463mgFiber: 9gSugar: 15gVitamin A: 26470IUVitamin C: 46.5mgCalcium: 111mgIron: 2.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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