Shepherd'S Pie With Squash And Potato Topping Recipe

Name: Shepherd'S Pie With Squash And Potato Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium size butternut squash, halved and diced; 3 large potatoes, diced; 4 Tbsp. butter; 1/2 c. heavy cream; 1/4 c. milk; 1 1/2 tsp. salt; 1/4 tsp. pepper; 1/4 tsp. ground nutmeg; 1/8 tsp. hot red pepper; 1 egg; paprika

Servings: persons

1 medium size butternut squash, halved and diced
3 large potatoes, diced
4 Tbsp. butter
1/2 c. heavy cream
1/4 c. milk
1 1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. ground nutmeg
1/8 tsp. hot red pepper
1 egg
paprika

1
Drop squash and potatoes into large pot with enough cold, salted water to cover vegetables by 1 inch.
2
Partially cover and bring to boiling.
3
Boil 15 minutes or until tender.
4
Drain squash and potatoes; return to pot.
5
Add butter, cream, milk, salt, pepper, nutmeg and red pepper.
6
Mash with potato masher until fluffy.
7
Cool slightly.
8
Reserve egg and paprika.
9
Preheat oven to moderate (375u00b0).
10
Prepare Filling.

450

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium size butternut squash, halved and diced, 3 large potatoes, diced, 4 Tbsp. butter, 1/2 c. heavy cream, and more.

Yes, Shepherd'S Pie With Squash And Potato Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Shepherd'S Pie With Squash And Potato Topping

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