Shanika Graham-White’s Vegan Sweet Potato and Butternut Squash Shepherd’s Pie
A plant-based alternative to a classic dish, this vegan version of shepherd’s pie boasts of a delicious filling of sweet potato, butternut squash, and "meat" crumbles.
Serves4 to 6
Prep15 minutes to 20 minutes
Cook45 minutes to 1 hour
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This vegan butternut squash and sweet potato shepherd’s pie is the perfect way to celebrate the holidays while enjoying a hearty, savory meal without any dairy. An alternative to the classic British dish, this vegan version of shepherd’s pie boasts of a similar “meaty” and veggie filling made from plant-based meat crumbles, carrots, onions, corn, and peas. Honestly, when it comes to this recipe, I’m pretty confident that it will be a real-deal crowd-pleaser for sure.
As we know, Thanksgiving comes with so much: the prepping, buying of ingredients (while trying not to forget anything!), cooking and baking, figuring out entertainment, remaining organized, and everything in between. Therefore, I wanted this dish to be simple in steps, flavorful, and easy to whip together for both you and your guests.
Vegan Sweet Potato and Butternut Squash Shepherd's Pie Recipe
A plant-based alternative to a classic dish, this vegan version of shepherd’s pie boasts of a delicious filling of sweet potato, butternut squash, and "meat" crumbles.
Prep time 15 minutes to 20 minutes
Cook time 45 minutes to 1 hour
Serves4 to 6
Nutritional Info
Ingredients
For topping:
- 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
For the filling:
- 1
medium red onion
- 3
medium carrots (about 8 ounces total)
- 2 cloves
garlic
- 1 tablespoon
olive oil
- 1 tablespoon
- 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.
Recipe Notes
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.
Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.