Autumn Shepherd's Pie

This was one of my absolute favorite dishes growing up.  I fondly remember that oh so glorious melding of textures and flavors...

This is my vegan version with layers of fall flavors to delight the senses!

Autumn Shepherd's Pie

Yields 6-8 Servings


Layer One: Ground Black Bean and Mushroom Base
15 oz can black beans
8 oz mushrooms
1 small yellow onion
3-4 garlic cloves
1 tbsp cumin
1 tbsp chili
heaping 1/8 tsp sea salt

Layer Two: Millet
1/2 cup millet
1 cup water

Layer Three:  Mashed Butternut Squash
2 1/2 cups mashed butternut squash
1/4 tsp cinnamon
1/4 tsp nutmeg

Top Layer:  Mashed Cauliflower
1 cauliflower head, steamed
Scant tsp sea salt
1-2 garlic cloves
1/2 tsp pepper
1/2 tbsp nutritional yeast
1/4 c - 1 cup water


  1. Preheat oven to 375.  Slice butternut squash in half and brush with olive oil.  Place face down in a roasting pan and cook for 20-40 minutes, depending on the size of your squash.  It's ready when a fork is easily inserted into the meat of the squash, and the skin easily peels off.  Remove seeds and mash remaining meat with cinnamon and nutmeg.
  2. Chop cauliflower head into manageable florets.  Steam.
  3. In a medium sauce pan, combine millet and water.  Bring to a boil.  Reduce to a simmer and allow millet to cook 15-20 minutes.  Millet will be done when all of the water is absorbed and the seeds have fluffed up.
  4. Combine garlic and onion in food processor.  Process down to uniform size.  Add mushrooms and black beans.  Process until well blended.
  5. Toast cumin and chili in one tbsp high heat oil (avocado, coconut, or ghee).  Add black bean and mushroom mixture and sauté until thickened.
  6. Combine steamed cauliflower, salt, pepper, nutritional yeast, garlic, and water in your food processor.  Start with 1/4 cup water and add more as necessary to reach desired texture.  Mixture should be smooth, much like mashed potatoes.
  7. In an 8" pie plate, spread black bean and mushroom layer evenly.  Layer millet on top and press down firmly.  Next, spread butternut squash evenly.  Top with mashed cauliflower.
  8. Bake for 20-25 minutes to meld flavors.
  9. Garnish with green onion.


Brittany KrigerComment