Description
This Vegan Butternut Squash Sweet Potato Shepherd’s Pie combines a savory, hearty filling of plant-based crumbles, vegetables, and a creamy, flavorful topping of mashed butternut squash and sweet potatoes. It’s the perfect dish for a holiday table or a comforting meal.
Ingredients
For the Topping:
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1-2 lbs. butternut squash, organic
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4 cups cubed sweet potatoes (about 3-4 medium potatoes)
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1/4 cup vegetable stock or plant-based milk
For the Filling:
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1 (14 oz.) package plant-based beef-less ground crumbles (e.g., Gardein)
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2 tablespoons extra virgin olive oil
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4 tablespoons tomato paste, organic
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2 tablespoons organic all-purpose flour
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1 red onion, chopped
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3 medium carrots, peeled and chopped
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4 garlic cloves, minced
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1 teaspoon sea salt
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1 teaspoon black pepper
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1 teaspoon smoked paprika
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1 teaspoon garlic powder
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1 teaspoon dried basil
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1/2 teaspoon chili powder
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3 cups organic vegetable stock (low-sodium)
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3 tablespoons white cooking wine (or veggie stock)
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1 cup frozen corn kernels, organic (or frozen veggie mix)
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1/2 cup frozen green peas, organic
Instructions
Make the Filling:
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Heat olive oil in a 10-inch oven-safe skillet over medium-high heat. Add chopped onions and garlic, sautéing for 1-2 minutes until fragrant and translucent.
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Add chopped carrots and cook for another 1-2 minutes.
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Add flour, salt, pepper, smoked paprika, garlic powder, thyme, oregano, chili powder, and basil, and stir to combine.
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Add plant-based crumbles and cook, breaking it up until browned (4-5 minutes).
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Stir in veggie stock, white cooking wine, and tomato paste, dissolving the tomato paste. Bring to a boil.
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Reduce heat to medium-low and add frozen corn and peas. Stir well and simmer for 10-12 minutes, until vegetables are tender and sauce thickens. Remove from heat.
Mash, Assemble & Bake:
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Once the squash and sweet potatoes are roasted, mash them with a fork or potato masher until smooth with a few chunks. Add vegetable stock or plant-based milk, and stir until smooth.
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Spread the mashed topping over the filling, leaving a small border to show the filling.
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Place the skillet on a baking sheet and bake uncovered for 15 minutes, until the top is golden-brown and the edges are bubbling.
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Sprinkle with dried parsley if desired and serve.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 14g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 47 g
- Fiber: 8g
- Protein: 6g
- Cholesterol: 0mg