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Vegetable Shepherd's Pie

This Vegetable Shepherd's Pie recipe contains fennel bulbs, sweet potatoes, unsalted butter, can vegetable broth, parsnips and more.
6 Servings - 50 min -
Servings:6  | Calories:620 | Total Fat:25g  | Chol:31mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 25g
38 %
Sat Fat 8g
40 %
Total Carb 95g
32 %
Fiber 41g
164 %
Sugars 12g
Cholesterol 31mg
10 %
Sodium 1725mg
72 %
Protein 19g
38 %
43% Fennel bulbs
20% Sweet potatoes
19% Others combined
16% Unsalted butter
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


2 pounds sweet potatoes, peeled and cut into 2 inch chunks
1 tablespoon plus 1/2 teaspoon kosher salt
6 tablespoons unsalted butter
1 large yellow onion, thinly sliced
2 parsnips, peeled and sliced 1/4 inch thick
2 stalks celery, sliced 1/4 inch thick
2 medium fennel bulbs, cut into a 1/2 inch dice
2 cups Brussels sprouts, halved
2 tablespoons chopped fresh flat-leaf parsley leaves
1/2 teaspoon black pepper
1 14.5 ounce can vegetable broth
3 cups fresh spinach or torn Swiss chard leaves (optional)
pinch ground nutmeg

Directions : View recipe directions on

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