Shepherd's Pie With Squash and Potato Topping
- Ready In:
- 1hr 40mins
- Ingredients:
- 21
- Yields:
-
1.5 cup
- Serves:
- 8
ingredients
- 1 medium butternut squash (about 1 1/2 pounds, peeled and cut into 1 inch cubes)
- 3 large baking potatoes (about 1 1/2 pounds, peeled and cut into 1 inch cubes)
- 177.44 ml low-fat milk
- 7.39 ml salt
- 1.23 ml black pepper
- 1.23 ml ground nutmeg
- 0.61 ml ground cayenne pepper
- 3 medium onions, chopped
- 29.58 ml vegetable oil
- 2 garlic cloves, finely chopped
- 680.38 g ground beef
- 14.79 ml dried basil
- 14.79 ml dried oregano
- 4.92 ml ground cumin
- 4.92 ml salt
- 2.46 ml ground thyme
- 1.23 ml black pepper
- 29.58 ml all-purpose flour
- 793.78 g can chopped tomatoes
- 453.59 g green beans, trimmed and cut into 1/2 inch lengths
- 1 egg
directions
- prepare topping: cook squash and potatoes in boiling water until tender about 15 minutes.
- drain squash and potatoes; return to pot.
- Add milk, salt, 1/4 tsp black pepper, nutmeg and red pepper. Mash with potato masher until fluffy. Set aside to cool slightly.
- Preheat oven to 375 degrees.
- Prepare filling: saute onion in oil in large skillet until softened, for about 5 minutes.
- Add garlic, saute 1 minute.
- Remove to plate.
- Crumble beef to skillet; cook until browned about 5 minutes.
- Stir in basil, oregano, cumin, salt, thyme, pepper, reserved onion mixture and flour.
- Add tomatoes and green beans.
- Bring to boiling.
- Lower heat; cover and cook 10 minutes.
- Spoon into 13 x 9 x 2 inch glass baking dish.
- Beat egg into squash and potato mixture. Spread over filling, making decorative swirls.
- Sprinkle with paprika if desired.
- Bake in 375 degree oven for 40 minutes or until bubbly and top is golden brown.
- Transfer baking dish to wire rack and cool for 15 minutes before serving.
Reviews
-
What an interesting dish! We have shepherd's pie all the time, but I love the fact that in this recipe you add green beans to the meat and butternut squash to the potato mixture. The only change I really made, aside from playing around with the spices (I never measure) is that I used soy milk so there wouldn't be any dairy in the dish. Good pie, perfect for our Sunday night supper! Thanks!
RECIPE SUBMITTED BY
MA HIKER
North Haven, Connecticut
I have been a member of recipezaar and food.com for years. This is definitely my go-to place for recipes and love that I can have all my individual cookbooks to sort and store recipes. ? I like to experiment when I cook and find that I rarely follow a recipe as it is written. I am also pretty health conscious and try to cook low-fat for regular everyday meals (you can't skimp on the rich stuff for holiday meals & treats!). I also avoid processed foods and use fresh wholesome ingredients whenever possible.