A vegan version of the British classic, this roasted root vegetable shepherd's pie contains sweet and savory maple-herb roasted beets, butternut squash, carrots and parsnips. The roasted vegetables get tossed with sauteed tempeh and onions before being topped with the creamiest, vegan whipped potatoes you'll ever try.
Course: Main Course
Vegan Whipped Potatoes
1/4cupvegan buttere.g. Earth Balance
Roasted Root Vegetable Filling
1cupcarrotspeeled and sliced into half circles
1/2cupparsnippeeled and sliced into half circles
1cupbutternut squashpeeled and cubed
1/2cupsbeetspeeled and cubed
3tablespoonspure maple syrup
fresh thyme and sageoptional, for garnish
Preheat oven to 375 degreesPlace a large stockpot filled with water over medium heat. Add the cubed potatoes with 1 teaspoon of salt and bring to a boil. Cook until fork-tender, about 20 minutes. Meanwhile, melt 1/4 cup of vegan butter over medium heat. Add the garlic and saute until fragrant then remove the garlic butter from the heat. Once the potatoes are fork-tender, drain in a colander and then return the potatoes to the heat for 1-2 minutes, stirring occasionally to cook off any excess moisture. Pour in the melted garlic butter and whip using an electric mixer until smooth and fluffy. Set aside.Meanwhile, in a large mixing bowl, combine the peeled and cubed carrots, parsnips, butternut squash and beets. Sprinkle with dried thyme, rosemary, sage, parsley and cinnamon and then season with salt and pepper, to taste. Drizzle with olive oil and maple syrup and then toss to coat. Arrange mixture in a single layer on an extra-large sheet pan, lined with parchment paper. Transfer to the preheated oven and roast for 20 minutes.While the vegetable roast, sauté the onion in a large oven-safe skillet with 2 tablespoons of olive oil. When softened and translucent, add the crumbled tempeh, and remaining spices. Then sauté until golden and fragrant. Turn off the heat.When the vegetables are roasted, add them to the skillet with the sautéed onions and tempeh. Toss everything together and then top with the whipped potatoes. You can either spread the potatoes with a wooden spoon over the vegetables for a rustic look or pipe them using a pastry bag for a more elegant look. Return to a 375-degree oven for 15-20 minutes then remove. Garnish with fresh herbs and serve warm.
If you would like to garnish the shepherd's pie with heart-shaped beets as shown in the photos, peel a large beet and add it whole to the sheet pan of chopped root vegetables. Roast with the other vegetables and remove after 20 minutes. Let cool and then cut into 1/4-inch thick slices. Then, use a heart-shaped cookie cutter to cut hearts out of each beet slice. Place on top of the shepherd's pie once you’ve spread the top with mashed potatoes and then bake as directed above.