Harvest Vegetable Shepherd'S Pie

• 2 pounds sweet potatoes (about 4 large)
• 1 tablespoon molasses
• 1 teaspoon grated peeled gingerroot
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon olive oil
• 2 cups cubed peeled butternut squash
• 2 cups diced carrot
• 1 cup diced peeled parsnip
• 1 cup diced peeled turnip
• 1 cup quartered mushrooms
• 1 cup sliced celery
• 1 cup diced onion
• 2 (14 1/2-ounce) cans vegetable broth
• 2 tablespoons chopped pecans

1. Place sweet potatoes on a baking sheet, and bake at 375u0b0 for 50 minutes or until very tender. Let cool, and peel.
2. Combine sweet potatoes, molasses, gingerroot, salt, and pepper in a bowl; beat at medium speed of a mixer until smooth. Set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add squash and next 6 ingredients (squash through onion); saute 8 minutes. Add broth; bring to a simmer, and cook 20 minutes, stirring occasionally.
4. Spoon squash mixture into a 3-quart casserole. Spread sweet potato mixture evenly over squash mixture. Bake at 375u0b0 for 35 minutes; sprinkle with pecans, and bake an additional 15 minutes.

sweet potatoes, molasses, gingerroot, salt, freshly ground pepper, olive oil, carrot, peeled parsnip, mushrooms, celery, onion, vegetable broth, pecans

Taken from www.myrecipes.com/recipe/harvest-vegetable-shepherds-pie (may not work)