Vegetable Shepard's Pie

This is a favorite dish of mine. It calls my name as soon as the temperature dips below 60. I hope you enjoy it as much as I do. 

Ingredients:

• 2 pounds sweet potatoes, peeled and cut into 2" chunks
• 1 Tbs + 1/2 tsp salt
• 2 Tbs butter
• 2 Tbs olive oil
• 1 Large yellow onion, chopped
• 2 parsnips peeled and sliced into 1/4" thick pieces
• 2 medium fennel bulbs cut into 1/4" dice
• 2 cups brussel sprouts quartered
• 2 garlic cloves grated of pressed
• 2 Tbs chopped parsley
• 1/2 tsp black pepper
• 16 oz veggie broth (chicken is fine too)
• 3 cups spinach, kale or chard
• Pinch nutmeg
• 2 stalks celery sliced 1/4" thick

Put sweet potatoes in just enough water to cover them with 1 Tbs salt. Bring to boil. Reduce heat and simmer until potatoes are tender (approx 20 mins). 

Meanwhile in a large saucepan, heat the olive oil over medium low heat. Add onion and cook for 10 mins. Add parsnips, celery, fennel, brussel sprouts, garlic, parsley, pepper, and remaining salt. Toss. 

Add broth and increase heat. Simmer 15- 20 minutes until veggies are tender. Add spinach and stir until wilted. Remove from heat.

With a slotted spoon transfer veggies to a 9" pie plate/casserole dish. Drain the potatoes , add butter, and mash until smooth. Spread potatoes over the veggies. Broil on high until lightly browned (2-3 minutes). Sprinkle with nutmeg. Serve hot. 

I tried to get a picture of this when I made it for some friends, but by the time I got the camera here's what was left. :-/