Harvest Vegetable Shepherd's Pie

Ingredients

• 2 cups butternut squash cubed peeled
• 2 cups carrots diced
• 1 cup celery sliced
• 1 teaspoon gingerroot grated peeled
• 1 tablespoon blackstrap molasses 
• 1 cup mushrooms quartered
• 1 tablespoon olive oil 
• 1 cup onion diced
• 1 cup parsnips diced peeled
• 2 tablespoons pecans chopped
• 0.3 teaspoon pepper freshly ground
• 0.5 teaspoon salt 
• 2 pounds sweet potatoes ( 4 large)
• 1 cup turnip diced peeled
• 29 ounce vegetable broth canned

Equipment

• bowl
• frying pan
• baking sheet
• oven
• blender

Directions

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