Shepherd'S Pie With Squash And Potato Topping

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 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); 3/4 cup low-fat milk; 1 1/2 teaspoons salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground nutmeg; 1/8 teaspoon ground cayenne pepper; 3 medium onions, chopped; 2 tablespoons vegetable oil; 2 garlic cloves, finely chopped; 1 1/2 lbs ground beef; 1 tablespoon dried basil; 1 tablespoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon salt; 1/2 teaspoon ground thyme; 1/4 teaspoon black pepper; 2 tablespoons all-purpose flour; 1 (28 ounce) can chopped tomatoes; 1 lb green beans, trimmed and cut into 1/2 inch lengths; 1 egg

Servings: persons

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)
3/4 cup low-fat milk
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cayenne pepper
3 medium onions, chopped
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 1/2 lbs ground beef
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground thyme
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 (28 ounce) can chopped tomatoes
1 lb green beans, trimmed and cut into 1/2 inch lengths
1 egg

1
prepare topping: cook squash and potatoes in boiling water until tender about 15 minutes.
2
drain squash and potatoes; return to pot.
3
Add milk, salt, 1/4 tsp black pepper, nutmeg and red pepper. Mash with potato masher until fluffy. Set aside to cool slightly.
4
Preheat oven to 375 degrees.
5
Prepare filling: saute onion in oil in large skillet until softened, for about 5 minutes.
6
Add garlic, saute 1 minute.
7
Remove to plate.
8
Crumble beef to skillet; cook until browned about 5 minutes.
9
Stir in basil, oregano, cumin, salt, thyme, pepper, reserved onion mixture and flour.
10
Add tomatoes and green beans.
11
Bring to boiling.
12
Lower heat; cover and cook 10 minutes.
13
Spoon into 13 x 9 x 2 inch glass baking dish.
14
Beat egg into squash and potato mixture. Spread over filling, making decorative swirls.
15
Sprinkle with paprika if desired.
16
Bake in 375 degree oven for 40 minutes or until bubbly and top is golden brown.
17
Transfer baking dish to wire rack and cool for 15 minutes before serving.

945

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 21 ingredients. The key ingredients include: 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), 3/4 cup low-fat milk, 1 1/2 teaspoons salt, 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.

That's it — enjoy your meal!