Prep 20 mins
Cook 40 mins
If you recognize this as a meatless shepherd's pie, you're heading in the right directions. The olive oil adds a rich flavor
- 1 lb rutabaga, peeled and thinly sliced
- 1⁄2 lb parsnip, peeled and thinly sliced
- 1 lb potato, peeled and thinly sliced
- 4 garlic cloves, peeled
- 1 tablespoon olive oil
- 1 teaspoon salt
- 3⁄4 teaspoon black pepper
- 3 tablespoons flour
- 2 1⁄2 cups low-fat milk
- 2 cups mushrooms, quartered
- 1 1⁄2 cups frozen pearl onions, thawed
- 2 carrots, halved lengthwise and cut into 1-inch lengths
- 1⁄2 lb green beans, cut 1-inch lengths
- 1⁄2 teaspoon dried sage
- 4 teaspoons grated parmesan cheese
- In a large pot, combine the potatoes, rutabaga, parsnips, and garlic. Add enough water to cover by 1 inch and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, about 20 minutes. Drain well and transfer to a large bowl. Add the oil, 1/2 teaspoon of the salt, and 1/2 teaspoon pepper and mash the mixture until smooth. Set aside.
- Meanwhile, preheat the oven to 425 degrees. Place the flour in a large skillet over medium heat, and whisk in the milk until no lumps remain.
- Add the mushrooms, pearl onions, carrots, and green beans and cook, stirring frequently, until the mixture is slightly thickened, about 5 minutes. Stir in the sage, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
- Spoon the mushroom mixture into a 9-inch deep-dish pie pan and spoon the mashed potato mixture on top, leaving a 1/2 inch border. Sprinkle with the Parmesan cheese and bake for 15 minutes, or until the topping is lightly browned and the filling is bubbly.