Autumn Shepard's Pie

This is just one of many variations for veggie shepard's pie that I make, depending on the friends and family it will be feeding and the season in which it hits the table.  This one is particularly yummy, if I do say so myself.  I was going to rename it something snappy like "Shep-less Pie," but like an autumn evening with friends bundled around a fire (gazing in vain at an overcast sky for the Harvest Moon), there's just something comforting in the name. 


Toss and roast at 400 degrees for 30-40 minutes (squash roasts faster than carrots, so I use a separate pan):
1/2 of a good-sized buttercup squash, diced large (peeled, if you don't know where it came from)
4 large carrots, sliced
2 onions, chopped
2 stalks celery, chopped
Salt & pepper
Dried thyme
Garlic powder
4 Tbsp EVOO

Whip:
3 lbs Yukon gold potatoes, peeled and diced, boiled til fork tender
1/2 cup unsweetened almond milk
1/4 cup Earth Balance buttery spread
Salt & pepper

Set aside:
2 cups fresh or frozen corn
1 cup frozen edamame

Make gravy by simmering/whisking in a small saucepan until thickened:
2 cups vegetable broth
1 Tbsp vegan Worcestershire sauce (such as Annie's Naturals)
2 Tbsp flour (and/or corn starch) & 1/4 c water (eyeball the measurements), whisked

Layer in a casserole dish, pressing down as you go:
Squash
Carrot/onion/celery/edamame mixture
Corn
Gravy
Mashed potato

 

 

Bake in a preheated 350-degree oven for 30 minutes, covered loosely with foil.