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Shepherd's Pie, Fall (P, TNT)
Source: Self
Serves: 6 to 8

1 pound mushrooms, roughly chopped
2 mediums onions, peeled and roughly chopped
Olive oil
2 acorn squash, halved and cooked
2 to 4 tbsp. butter
1/4 to 1/2 cup soy milk
2 15-ounce cans black beans, drained and rinsed
2 cups corn kernels

Grind up onions and mushrooms in food processor.

Heat oil in a skillet and sauté mushroom mixture until all liquid has absorbed and mixture is cooked through. Remove from heat and mix in black beans.

Place mixture as a bottom layer in a casserole dish, then layer with corn. While still hot, remove squash from skin and mash with butter and milk, once completely combined and smooth, layer on top of corn.

Bake covered at 350°F to heat for about 20 minutes to a half-hour.

Poster's Notes:
For the squash it can be baked or microwaved covered.

The corn kernels can be from a frozen package.

Unintentionally, everything I served at Thanksgiving, except the turkey, was vegan... which worked out well as there actually was someone who is vegan with us for the meal.

This was a hit and I wanted to share it since vegetarian and pareve entrees seem to be so sought after around otherwise carnivorous holidays.

Posted by Jenni Person

Nutritional Info Per Serving: N/A