Root Vegetable Shepherd's Pie

Posted by Kylie Hodges on

ALL RECIPES ARE: WHOLE30* AND PALEO-FRIENDLY; WE USE NO GRAINS, GLUTEN, DAIRY, SOY, REFINED OR ADDED SUGAR, OR ARTIFICIAL INGREDIENTS IN ANY OF OUR MEALS OR RECIPES. EVER. 
It's time to for casserole season! 
This vegetarian Whole30 dish is so easy and makes for a filling vegetarian entree or a savory side dish to bring to a holiday party.
Get creative with your veggies and herbs, too! Don't be shy - throw in any extra ingredients if they're taking up space in your fridge. I bet mushrooms would be a super tasty addition to this recipe. 
Just don't be like me and go completely potato crazy. There's a reason this isn't called potato pie. Bon appetit!
Serves 4
*use organic ingredients whenever possible*
2 cups potato, cut into 1/4" slices
1.5 cups carrot, chopped
1.5 cups parsnip, chopped
1.5 cups turnip, chopped
1 bunch of swiss chard, removed from stem
1/2 cup onion, chopped
1 tablespoon garlic, minced
1 teaspoon fresh oregano
1 teaspoon fresh thyme
1/2 cup olive oil
1/4 cup tomato paste
1/2 cup vegetable stock
salt & pepper to taste
Put the potatoes in a medium saucepan of salted water. Bring to a boil and reduce heat to a simmer until the potatoes are tender, about 10 minutes. Remove potatoes and set aside.
Meanwhile, in a Dutch oven over medium-low heat, add the olive oil and cook the onion until soft, about 2-3 minutes. Add the garlic and stir for 30 seconds or until fragrant, then add the root vegetables, vegetable stock, tomato paste, herbs, salt and pepper. Bring to a simmer and cover, leaving everything to cook until vegetables are soft - about 10 minutes. Uncover, increase the heat and stir while cooking until most liquid has evaporated - about an additional 10 minutes. Add the swiss chard and stir for 1 minute, until the chard is wilted. Stir to incorporate.
Turn on your broiler.
Transfer contents from Dutch oven into a pie pan, then layer potatoes on top. Broil until tops of potatoes are lightly browned, about 5 minutes. Enjoy!

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