Harvest Vegetable Shepherd's Pie

• 2 lbs sweet potatoes, peeled and diced
• 1 tablespoon molasses
• 1 teaspoon grated ginger
• 12 teaspoon fresh pepper
• 1 tablespoon olive oil
• 2 cups butternut squash, peeled and cubed
• 2 cups carrots, diced
• 1 cup parsnip, peeled and diced
• 1 cup turnip, peeled and diced
• 1 cup mushroom, quartered
• 1 cup celery, sliced
• 1 cup onion, diced
• 2 (14 1/2 ounce) cans vegetable broth
• 1 cup French-fried onions

1. Place sweet potatoes on baking sheet and bake at 375 for 50 minutes, or until very tender.
2. Let cool and peel.
3. Combine sweet potatoes, molasses, ginger and pepper in a bowl.
4. Salt to taste.
5. Beat at medium speed with a mixer until smooth.
6. Set aside.
7. Heat oil in a large nonstick skillet over medium high heat.
8. Add squash and next 6 ingredients (squash through onion); Saute for 8 minutes.
9. Add broth and bring to a simmer.
10. Cook for 20 minutes, stirring occasionally.
11. Spoon squash mixture into a 3 quart casserole dish.
12. Spread sweet potato mixture evenly over veggie mixture.
13. Bake at 375 for 35 minutes, sprinkle with French Fried Onions and bake an additional 15 minutes.

sweet potatoes, molasses, ginger, fresh pepper, olive oil, butternut squash, carrots, parsnip, mushroom, celery, onion, vegetable broth, onions

Taken from www.food.com/recipe/harvest-vegetable-shepherd-s-pie-524597 (may not work)