Vegetable Shepherd's Pie
INGREDIENTS
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2poundssweet potatoes, peeled and cut into 2-inch chunks
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1tablespoonplus 1/2 teaspoon kosher salt
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6tablespoonsunsalted butter
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1large yellow onion, thinly sliced
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2parsnips, peeled and sliced 1/4 inch thick
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2stalks celery, sliced 1/4 inch thick
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2medium fennel bulbs, cut into a 1/2-inch dice
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2cupsBrussels sprouts, halved
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2tablespoonschopped fresh flat-leaf parsley leaves
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1/2teaspoonblack pepper
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114.5-ounce can vegetable broth
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3cupsfresh spinach or torn Swiss chard leaves (optional)
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pinch ground nutmeg
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