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Butternut Squash Sweet Potato Shepherd’s Pie

Make a healthy and vegetable-packed vegan Butternut Squash Sweet Potato Shepherd's Pie as an alternative to turkey for the holidays.
Course Main Course
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 6 Servings
Author Shanika | Orchids + Sweet Tea



  • 1 small butternut squash (about 1 pound)
  • 3 medium sweet potatoes (about 3 pounds total)
  • 2 Tbsps Extra virgin olive oil
  • 2 tsps sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp dried parsley, plus more for garnish
  • 1 tsp dried oregano


  • 1 (10 oz.) bag plant-based meat crumbles, such as Beyond Meat
  • 1 medium red onion, chopped
  • 3 medium carrots, peeled + chopped
  • 2 garlic cloves, minced
  • 1 Tbsp Extra virgin olive oil
  • 1 Tbsp cajun seasoning (See Notes!)
  • 1 tsp sea salt
  • 3 cups low-sodium vegetable stock or broth
  • 2 Tbsps tomato paste
  • 1/2 cup frozen corn kernels
  • 1/2 cup frozen peas



  • 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 the olive oil, salt, black pepper, garlic powder, dried parsley, and 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.


  • 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, Cajun seasoning, and salt, and stir to combine.
  • Add the plant-based meat crumble and cook, breaking it up into smaller pieces, until browned, 4 to 5 minutes. Add the 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 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 the pan from the heat.


  • 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, leaving a little bit of a border so you can still see the filling.
  • 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. 
  • Serve and enjoy!
  • Bon Appetite!


  • 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.