Butternut Squash Shepard’s Pie

FOLLOW ALONG WITH ME
Print Recipe
Butternut Squash Shepard's Pie
Course Main Dish
Prep Time 30 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Creamy Mashed Butternut Squash
  • 1 large butternut squash, seeded and cubed (may substitute for frozen butternut squash)
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • 1/4 cup Parmesan cheese
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon ground sage
  • 1/4 teaspoon ground pepper
Meat Filling
  • 1 tablespoon olive oil or oil of choice
  • 1 medium onion, chopped
  • 1 16 ounce bag frozen mixed vegetables
  • 2 cloves garlic, minced
  • 1 1/2 pounds lean ground turkey
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons flour of choice
  • 1 tablespoon tomato paste
  • 1 cup chicken broth
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
Course Main Dish
Prep Time 30 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Creamy Mashed Butternut Squash
  • 1 large butternut squash, seeded and cubed (may substitute for frozen butternut squash)
  • 1/4 teaspoon salt
  • 1 tablespoon butter
  • 1/4 cup Parmesan cheese
  • 1 tablespoon minced fresh rosemary
  • 1 teaspoon ground sage
  • 1/4 teaspoon ground pepper
Meat Filling
  • 1 tablespoon olive oil or oil of choice
  • 1 medium onion, chopped
  • 1 16 ounce bag frozen mixed vegetables
  • 2 cloves garlic, minced
  • 1 1/2 pounds lean ground turkey
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons flour of choice
  • 1 tablespoon tomato paste
  • 1 cup chicken broth
  • 2 tablespoon Worcestershire sauce
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon minced fresh thyme
Instructions
  1. Bring a large pot of water to a boil. When the water is boiling add cubed squash and salt.
  2. Cook squash until tender, approximately 20 minutes depending on cube size.
  3. When squash is tender, drain water from pot. Add in butter, cheese, and seasoing.
  4. Using a hand mixer or potato masher, puverise the squash until desired consistency is acheived.
  5. Tast and add additional seasoning as needed.
  6. Preheat oven to 400 degrees
  7. While the squash is cooking, prepare meat filling
  8. Place oil into a large, hot fry pan over medium high heat. Add onion and frozen mixed vegatables and sauté for 5 minutes and they start to soften. Add garlic, stirring to combine.
  9. Add the ground turkey, salt and pepper, cooking until browned, roughley 5-7 minutes.
  10. Add tomato paste, broth, Worcestershire, and herbs, stirring to combine. Reduce heat and simmer for 5 minutes or until sauce slightly thickens.
  11. Transfer mixture into a 1.5 quart casserole/baking dish. Top with the mashed butternut squash. Smooth with a spatula.
  12. Place in the oven and bake for 25-35 minutes or until mashed butternut squash starts to brown. Remove from oven and cool for 10 minutes before serving.
Share this Recipe
 

About Stephanie Wagner, RDN, LDN

Stephanie is a Registered Dietitian Nutritionist and founder of Stephanie Lee Nutrition. Originally from NE Wisconsin, she started out as a licensed cosmetologist. She then went on to graduate with a B.S. in Human Biology, emphasis in Nutrition and Dietetics and completed 1200 hours of clinical experience through Priority Nutrition Care Distance Dietetic Internship. She uses her passion for nutrition and wellness as a tool to help women feel their best inside and out.

Leave a Reply