I had some Japanese sweet potatoes and rutabaga from my CSA vegetables this week, both of which I had never cooked before. I also had a couple leftover carrots and scallions and wanted to use those up as well. I found a vegetarian shepard’s pie recipe and figured I would give it a shot. Plus I’m sort of stuck inside due to the hurricane, so I had a whole bunch of time to kill…
(Adapted from Dula Notes)
1 cup lentils (I buy mine pre-cooked from Trader Joes)
1 large sweet potato, peeled and cubed
1 large rutabaga, peeled and cubed
1 large onion, chopped (I used half an onion and my leftover scallions)
2 small carrots
1 garlic clove, minced
1/4 cup milk
2 tablespoons butter
1 tablespoon olive oil
1 can corn
1/2 teaspoon cumin
1 teaspoon thyme
1 teaspoon Worcestershire
1 tablespoon tomato paste
Salt and pepper to taste
Peel and chop the sweet potato and rutabaga. Toss them both in a salted pot of boiling water. I wasn’t sure what either of these would taste like. The Japanese (white) sweet potato doesn’t taste like your regular sweet potato, it was almost like a normal potato and a sweet potato had a baby. And the rutabaga is from the turnip family. Mashed together they were really great!
While the potatoes and rutabaga are cooking, chop your onions (and/or scallions) garlic, and carrots. Once the potatoes/rutabaga are fork tender, put them in a big bowl, add your milk and butter, and mash away!
This came out really great. And it’s healthy too! So I didn’t feel as bad later when I ate a dozen cookies…….