Vegan Shepherd's Pie (with chili & butternut squash)

In this recipe I used leftover Chili with Beet Meat as the bottom layer.  I used peas for the second layer to save myself the extra starch, but you could use corn if you prefer.

As far as measurements go, I usually eye everything and use common sense: I used quite a bit of leftover chili (about half the dish was filled with chili, a thin layer of peas, and a decent layer of mash); I used an entire squash and only a few small potatoes; I only needed a little bit of the milk (no more than half a cup); I used a handful of nutritional yeast and just added garlic powder till it tasted right;  I used a whole bag of frozen peas, which only just covered the chili.  I hope that helps cause this was really tasty - a nice twist on the traditional - and perfect for a cold day.

Vegan Shepherd's Pie (with chili and butternut squash)

• Potatoes, peeled and quartered
• Butternut Squash
• Non-Dairy Milk (soy, coconut, almond, etc.)
• Nutritional Yeast
• Garlic Powder
• Frozen Peas (or corn)
• Leftover Chili

1. Cut the butternut squash in half; peel; cut into chunks; lay them on a pan lined with parchment paper and put them in the oven to roast at 425' making sure to stir them part way through.  
2. Boil the potatoes, start heating up the chili, and boil the peas.
3. When the squash is soft, put it into a mixing bowl along with the cooked potatoes and milk.  Using a hand mixer, mix until blended and add garlic powder and nutritional yeast to taste.  Mix until smooth and creamy.
4. When everything is prepared, pour the chili into a rectangular casserole dish in an even layer.  Then carefully pour the peas in an even layer on top of the chili.  Finally, dump the mash on top and carefully spread it evenly using a spatula, making sure all sides are covered.
5. Place dish in the oven on broil to make sure everything is nice and hot but be careful not to burn the top.