Shepherd’s Pie

Serves 8

Chef: Jon DuBois of Green Zebra in Chicago. “This plant-based answer to the rib-sticking standby is surprisingly simple to put together and stars the best of the harvest season, all crowned with a sweet potato mash that’s the color of an autumn sunset,” says DuBois. Winter squash and root vegetables make up the filling for an easy-to-make casserole that’s hearty enough to serve as a main dish.

• 3 sweet potatoes
• ¼ cup olive oil
• 1 small onion, diced (2 cups)
• 2 small turnips, peeled and diced (1 cup)
• 1 small celery root or celeriac, peeled, diced (1 cup)
• 2 carrots, diced (⅔ cup)
• 2 cups diced butternut squash
• 2 Tbs. all-purpose flour
• 4 Tbs. unsalted butter, cut into pieces
• ½ tsp. cayenne pepper

1 | Preheat oven to 350°F. Bake sweet potatoes directly on oven rack 60 minutes, or until tender.
2 | Meanwhile, heat oil in Dutch oven or large saucepan over medium heat. Add onion, and sauté 4 minutes. Add turnips, celery root, carrots, and squash, and cook 10 minutes, or until vegetables are tender. Stir in flour, and cook 1 minute more. Stir in 1 cup water, and cook 2 to 3 minutes, stirring constantly, or until liquid thickens. Reduce heat to medium-low, and simmer 5 minutes more. Season with salt and pepper, if desired. Transfer to 13- x 9-inch baking dish.
3 | Scoop flesh from sweet potatoes, and, while still hot, purée in food processor with butter until smooth. Add cayenne pepper, and season with salt, if desired. Spread sweet potato purée over vegetables in baking dish.
4 | Bake 15 minutes, or until bubbling hot.