Vegetable & Sweet Potato Shepherd’s Pie
Servings: 6 Servings
Calories: 269kcal
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: 269kcal | Carbohydrates: 60g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 295mg | Potassium: 1463mg | Fiber: 9g | Sugar: 15g | Vitamin A: 26470IU | Vitamin C: 46.5mg | Calcium: 111mg | Iron: 2.4mg