Butternut Squash Shepard’s Pie
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| Prep Time | 30 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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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
Ingredients
Creamy Mashed Butternut Squash
Meat Filling
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Instructions
- Bring a large pot of water to a boil. When the water is boiling add cubed squash and salt.
- Cook squash until tender, approximately 20 minutes depending on cube size.
- When squash is tender, drain water from pot. Add in butter, cheese, and seasoing.
- Using a hand mixer or potato masher, puverise the squash until desired consistency is acheived.
- Tast and add additional seasoning as needed.
- Preheat oven to 400 degrees
- While the squash is cooking, prepare meat filling
- 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.
- Add the ground turkey, salt and pepper, cooking until browned, roughley 5-7 minutes.
- Add tomato paste, broth, Worcestershire, and herbs, stirring to combine. Reduce heat and simmer for 5 minutes or until sauce slightly thickens.
- Transfer mixture into a 1.5 quart casserole/baking dish. Top with the mashed butternut squash. Smooth with a spatula.
- 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.
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