FALL INSPIRED- VEGGIE loaded SHEPHERD’S PIE

1. Prepare the topping: Boil the sweet potatoes and some butternut squash until they are soft. Mash them as you would mashed potatoes, adding a little vegan butter and almond milk, then seasoning with black pepper.
2. Prepare the filling: Sauté your hardest vegetables first (like carrots). Add the ground lamb (or ground beef) and cook until browned. Add the remaining vegetables (yellow onion, garlic, cubed butternut squash, optional butternut squash, corn, and peas) and spices (dried rosemary, dried thyme, Worcestershire sauce, salt, and pepper). Cook until the vegetables are tender.
3. Assemble: Transfer the cooked meat and vegetable mixture into a 13x9 baking dish. Evenly top the mixture with the mashed sweet potato and butternut squash mixture.
4. Bake: Bake at 400°F (200°C) for 30-35 minutes, or until the edges are golden or somewhat crispy. Enjoy!