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

published Nov 5, 2021
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.

Serves4 to 6

Prep15 minutes to 20 minutes

Cook45 minutes to 1 hour

Jump to Recipe
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sweet potato and butternut squash shepherd's pie in a skillet on a thanksgiving table. There is a spoon in it scooping out a bit
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk; Prop Styling: Andie McMahon

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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.

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk; Prop Styling: Andie McMahon

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

Serves 4 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

    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:

  1. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Line a rimmed baking sheet with parchment paper.

  2. 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.

  3. 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.

  4. Bake until the squash and sweet potatoes are golden-brown and tender, 25 to 30 minutes. Meanwhile, make the filling.

Make the filling:

  1. Dice 1 medium red onion. Peel and cut 3 medium carrots crosswise into 1/2-inch-thick rounds. Mince 2 garlic cloves.

  2. 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.

  3. 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.

  4. 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:

  1. 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.

  2. 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.