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Butternut Squash Shepherd’s Pie

The Goods
  • Squash Topping
  • 4-1/2 cups 1/2 to 3/4-inch cubed butternut OR acorn squash
  • 2 tablespoons Mazola® Corn Oil
  • 3 tablespoons grated Parmesan cheese
  • Dash salt and pepper
  • 3/4 cup shredded very sharp white cheddar cheese
  • Meat Mixture
  • 1 tablespoon Mazola® Corn Oil
  • 1-1/2 cups finely chopped onion
  • 2 teaspoons crushed garlic
  • 3/4 cup coarsely chopped carrots
  • 1 pound/500 g extra lean ground beef
  • 1-1/2 tablespoons all-purpose flour
  • 1-1/2 tablespoons tomato paste
  • 3/4 cup tomato sauce
  • 1/3 cup low-sodium beef OR chicken broth
  • 1 teaspoon dried basil
  • 3/4 cup shelled, frozen edamame
  • Dash salt and pepper

A hearty and satisfying main dish!

8 Servings
Prep Time:
45 min
Bake Time:
25 to 30 minutes
Total Time:
1 h 15 min
Make Good is Easy

Preheat oven to 425°F.

Spray large baking sheet with cooking spray. Place squash on
baking sheet; roast for 15 to 20 minutes, just until tender. 

While squash is roasting, heat oil in large, nonstick skillet over medium-high
heat. Add onion; sauté 3 minutes. Add garlic and carrots; sauté for 3 minutes.
Add ground beef; cook for 5 to 7 minutes or until lightly browned, breaking up
meat as it cooks.

Stir flour into meat mixture; cook 1 minute. Add tomato paste, tomato sauce,
broth and basil. Cover and cook over low heat for 3 minutes. Add edamame; cook
1 minute. Add salt and pepper.  Remove from heat and set aside. 

Place roasted squash in bowl and slightly mash. Stir in oil, Parmesan cheese,
and salt and pepper; set aside.

Spoon meat mixture into a greased 9-inch square baking dish; spoon squash
mixture evenly over meat mixture. Sprinkle with cheddar cheese. Bake at 350°F
for 25 to 30 minutes or until cheese is melted and lightly browned.

Recipe provided by Rose Reisman.


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