Shanika Graham-White’s Vegan Sweet Potato and Butternut Squash Shepherd’s Pie

Prep: 30 mins

Cook: 60 mins

Difficulty: Easy

Servings: 4 Servings

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Ingredients

1 small butternut squash (about 1 pound)
3 medium sweet potatoes (about 3 pounds total)
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon dried parsley, plus more for garnish
1 teaspoon dried oregano
1 medium red onion
3 medium carrots (about 8 ounces total)
2 cloves garlic
1 tablespoon olive oil
1 tablespoon Cajun seasoning
1 teaspoon kosher salt
1 (10-ounce) bag plant-based meat crumbles, such as Beyond Meat
3 cups low-sodium vegetable stock or broth
2 tablespoons tomato paste
1/2 cup frozen corn kernels
1/2 cup frozen peas

Instructions

Roast the vegetables:
Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.
Peel, seed, and dice 1 small butternut squash (about 4 cups). Peel and dice 3 medium sweet potatoes (4 to 5 cups). Place both in a large bowl.
Add 2 tablespoons olive oil, 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon dried parsley, and 1 teaspoon dried oregano, and toss to coat. Transfer to the baking sheet and arrange in an even layer.
Bake until the squash and sweet potatoes are golden-brown and tender, 25 to 30 minutes. Meanwhile, make the filling.
Make the filling:
Dice 1 medium red onion. Peel and cut 3 medium carrots crosswise into 1/2-inch-thick rounds. Mince 2 garlic cloves.
Heat 1 tablespoon olive oil in a 10-inch oven-safe high-sided skillet over medium-high heat until shimmering. Add the onions and garlic and sauté until fragrant and translucent, about 4 minutes. Add the carrots, 1 tablespoon Cajun seasoning, and 1 teaspoon kosher salt, and stir to combine.
Add 10 ounces plant-based meat crumbles and cook, breaking it up into smaller pieces, until browned, 4 to 5 minutes. Add 3 cups vegetable broth and 2 tablespoons tomato paste, and stir until combined and the tomato paste is dissolved. Bring to a boil.
Reduce the heat to medium-low. Add 1/2 cup frozen corn kernels and 1/2 cup frozen peas and stir until well-incorporated. Simmer until the vegetables are slightly tender and the sauce is slightly thickened, 10 to 12 minutes. Remove the pan from the heat.
Assemble and bake:
When the squash and sweet potatoes are ready, transfer them to a large bowl (or you can mash directly on the baking sheet). Mash with a fork or potato masher until completely broken up and smooth with a few chunks. Spread the mash over the filling until evenly covered.
Place the skillet on a rimmed baking sheet. Bake uncovered until the top is golden-brown and the edges are bubbling, about 15 minutes. Sprinkle with more dried parsley, if desired.