Harvest Shepherd's Pie

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4 ounces medium mushrooms, quartered

3 carrots, cut into 1/2" pieces

2 parsnips, cut into 1/2" pieces

2 stalks celery, sliced

1/2 butternut squash, peeled, seeded, and cubed

1 sweet red pepper, cut into 1" pieces

3 large shallots, cut into wedges

2 teaspoons olive oil

2 1/2 pounds sweet potatoes


ground black pepper

1 tablespoon cornstarch

2 cups reduced-sodium vegetable broth

1 teaspoon reduced-sodium soy sauce

1 teaspoon dried Italian herb seasoning

1/4 cup chopped fresh italian parsley

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