Vegetable Shepherd's Pie

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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

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