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–+ servings
Shepherd's pie scooped out of skillet with two gold forks, side of drink + bread.
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5 from 3 votes

Vegan Butternut Squash Sweet Potato Shepherd’s Pie

This layered vegan shepherd's pie has a sweet and savory topping of mashed butternut squash and sweet potatoes: a hearty + flavor-packed combo that will fit perfectly on your holiday table!
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Main Course
Keyword: butternut squash, comfort foods, dairy-free, food, holiday, holidays, main dish, meatless, shepherds pie, sweet potatoes, thanksgiving, vegan
Servings: 6 Servings
Calories: 179kcal
Author: Shanika

Ingredients

TOPPING:

  • 1-2 lbs. butternut squash, organic
  • 4 cups cubed sweet potatoes (That's about 3-4 medium potatoes)
  • ¼ cup vegetable stock or plant-based milk

FILLING:

  • 1 (14 oz.) package plant-based beef-less ground crumbles (I love using Gardein)
  • 2 Tbsps Extra virgin olive oil
  • 4 Tbsps tomato paste, organic
  • 2 Tbsps organic all-purpose flour
  • 1 red onion, chopped
  • 3 medium carrots, peeled + chopped
  • 4 garlic cloves, minced
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon chili powder
  • 3 cups organic vegetable stock, low-sodium
  • 3 Tbsps white cooking wine (You can also sub with veggie stock)
  • 1 cup frozen corn kernels, organic (You can also use a frozen veggie mix as well)
  • ½ cup frozen green peas, organic
US Customary - Metric

Instructions

TO ROAST THE BUTTERNUT SQUASH + SWEET POTATO:

MAKE THE FILLING:

  • Heat the olive oil in a 10-inch oven-safe high-sided skillet over medium-high heat. Once heated, add the chopped onions and garlic and sauté until fragrant and translucent, about 1-2 minutes. Add the chopped carrots and sauté for another 1-2 minutes. Add the flour, salt, black pepper, smoked paprika, garlic powder, thyme, oregano, chili powder, and basil and stir to combine.
  • Add the plant-based meat crumble and cook, breaking it up into smaller pieces, until browned, 4 to 5 minutes, stirring frequently. Add the veggie stock, white cooking wine, tomato paste, and stir until combined and the tomato paste is dissolved. Bring to a boil.
  • Reduce the heat to medium-low and add the frozen corn and peas and stir until well incorporated. Simmer until the vegetables are slightly tender and the sauce is slightly thickened, 10 to 12 minutes. Remove from heat.

MASH, ASSEMBLE + 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. Add the ¼ cup of veggie stock or plant-based milk and continue to stir until smooth in texture. Spread the mash over the filling until evenly covered, leaving a little bit of a border so you can still see the filling.
  • Place the skillet on the 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. 
  • Serve and enjoy!
  • Bon Appetit!

Notes

  • STORAGE: Any leftovers can be kept in a tightly sealed container and refrigerated for up to 3-4 days.
  • MAKE AHEAD: The vegetable mash and filling can be made up to 1 day ahead and refrigerated in separate containers. Assemble and bake as directed, adding 10 minutes or so to the bake time.
  • FAQ: See FAQ section for all common questions about this recipe.

Nutrition

Calories: 179kcal | Carbohydrates: 13g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 1357mg | Potassium: 306mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5917IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 2mg