Butternut Squash Shepherd s Pie Vegan
Butternut Squash Shepherd's Pie (Vegan)
We all love comfort food, especially during the cold winter months. Nothing is better than a hearty shepherd’s pie. However, traditional shepherd’s pies are usually loaded with saturated fats and calories. This vegan version of the classic is healthy, easy to make, and full of flavor. You won’t miss the meat! This vegan version of shepherd’s pie swaps out the meat for butternut squash, and is loaded with vegetables. It’s a great way to get your family to eat their vegetables, and it’s a perfect meal for a chilly night.
Ingredients
For the Shepherd’s Pie:
- 1/2 cup of vegetable broth
- 1 large butternut squash, peeled, seeded and diced
- 1 large onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can of white kidney beans, drained and rinsed
- 1 cup of frozen peas
- 1/4 teaspoon of dried thyme
- 1/4 teaspoon of dried oregano
- 1/4 teaspoon of dried rosemary
- 1/4 teaspoon of ground pepper
- 1 tablespoon of olive oil
- 2 tablespoons of all-purpose flour
- 1/2 cup of soy milk
- 1/2 cup of vegan Parmesan cheese, grated
Instructions
Preheat the oven to 375 degrees F. Grease a 9-inch pie dish and set aside.
In a large saucepan over medium heat, add the vegetable broth and diced butternut squash. Cook for about 10 minutes, or until the squash is tender. Remove from heat and set aside.
In a separate large skillet, heat the olive oil over medium heat. Add the diced onion and garlic, and cook for about 5 minutes. Then add the diced carrots and celery, and cook for about 10 minutes, or until the vegetables are tender. Add the white kidney beans and frozen peas, and stir to combine.
Add the cooked butternut squash to the skillet and mix it in. Sprinkle the thyme, oregano, rosemary, and ground pepper over the vegetables, and mix to combine. Add the flour and stir to combine. Then add the soy milk and vegan Parmesan cheese, and stir until the mixture is thick and bubbly.
Transfer the mixture to the prepared pie dish. Bake for 25 minutes, or until the top is golden brown. Let cool for 10 minutes before serving.
Nutrition
This vegan butternut squash shepherd’s pie is loaded with healthy ingredients. The butternut squash is an excellent source of vitamins A and C, potassium, and fiber. The white kidney beans are a good source of protein and fiber, and the carrots and celery provide additional nutrients and fiber. The soy milk and vegan Parmesan cheese add calcium and protein. This vegan shepherd’s pie is a great way to get your family to eat their vegetables in a delicious and healthy way.
Serving Suggestions
This vegan shepherd’s pie is delicious served with a side of steamed vegetables, a green salad, and a whole grain roll. You can also top it with vegan sour cream or vegan yogurt for an extra creamy and delicious treat. This dish can also be served as a main course for a dinner party. It’s sure to be a hit with your guests!
