Butternut Squash Shepherd's Pie


A hearty and satisfying main dish!

Easy Serves
SKILL LEVEL 8 Servings
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

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.

Total Time
Bake Time 25 to 30 minutes
Nutrition Facts
Valeur nutritive

Per Serving / Par portion
1/8th of recipe
Calories  270
Fat / Lipides  11 g
Saturated / saturés   g
Carbohydrate / Glucides  15 g
Fibre / Fibres  2 g
Sugars / Sucres   g
Cholesterol / Cholestérol  40 mg
Protein / Protéins  26 mg
Sodium  223 mg
Potassium   mg
Calcium   mg
Iron / Fer   mg

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