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Autumn Vegetable
Shepherd's Pie
Makes 5 Servings
*2 pounds sweet potatoes, about 4 cups cooked and pureed
*2 cups peeled and diced carrots
*3 cups peeled and diced butternut squash
*1 cup peeled and diced parsnips
*1 1/2 cups peeled and diced turnips
*1 1/2 cups quartered mushrooms
*1/2 cup diced onions
*1/2 cup diced celery
*3 tablespoons olive oil
*1/2 teaspoon ground or grated nutmeg
*1 teaspoon chopped fresh rosemary
*2 teaspoons salt
*1/2 teaspoon black pepper
*3/4 cup Canyon Ranch Vegetable Stock
*3/4 cup apple cider
*3 teaspoons brown sugar
*1/2 teaspoon peeled and grated fresh ginger
*2 teaspoons maple syrup
1Preheat oven to 400F degrees. Wrap sweet potatoes in aluminum foil and bake for 1 hour or until soft in the center when pierced with a fork. Remove from oven and set aside.
2In a large saute pan, saute carrots, squash, parsnips, turnips, mushrooms, onions and celery in olive oil until onions are translucent. Add nutmeg, rosemary, salt and pepper. Continue cooking over medium heat for 5 minutes.
3Add vegetable stock, apple cider and brown sugar to the vegetables. Bring to a boil, then reduce heat and simmer until vegetables are cooked through, about 25 minutes.
4Unwrap and peel the sweet potatoes. Transfer to a food processor and puree with ginger and maple syrup.
5Place vegetable mixture on the bottom of an 1 1/2-quart casserole dish and spread sweet potato mixture on top. Bake at 350F degrees for 15 minutes.
  • All the goodness of the harvest is packed into this satisfying vegetarian adaptation of a hefty classic. Add 4 ounces of tempeh to enhance the protein in the recipe.
  • EACH SERVING CONTAINS APPROXIMATELY: 350 calories, 70 gm. carbohydrate, 8 gm. fat, 0 mg. cholesterol, 7 gm. protein, 486 mg. sodium, 10 gm. fiber
  • Source
    coverCanyon Ranch Chefs, Tucson, Arizona and Lenox, Massachusetts.

    These great recipes and more are available in the Canyon Ranch Cooks cookbook.
    For more information on the Canyon Ranch Health Resorts visit their site at