TURKEY SHEPHERD'S PIE WITH BUTTERNUT SQUASH
This is a great twist on a basic shepherd's pie that has a ton of flavor with butternut squash, ground turkey, and sweet potatoes. A lighter, but still hearty version of a great comfort food! Also very adaptable depending on what you have on hand.
Provided by BlbryCpcake
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 1h22m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Place squash halves on a baking sheet. Brush insides with about 1 tablespoon olive oil and season with salt and pepper.
- Bake in the preheated oven until squash is tender enough to scoop out and mash, about 30 minutes. Leave oven on.
- Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
- Heat 1 tablespoon oil in a skillet over medium-high heat; stir in onion and garlic. Season with salt and pepper. Saute until onion has softened and browned, 5 to 7 minutes.
- Remove 1/3 of the onion-garlic mixture. Add ground turkey to the skillet with the rest of the onions. Saute until turkey is no longer pink, 5 to 7 minutes. Add turkey gravy, Worcestershire sauce, thyme, and oregano. Cook and stir until flavors combine, 2 to 3 minutes.
- Remove and discard squash seeds and scoop insides into a bowl. Add sweet potatoes, reserved onion-garlic mixture, butter, and milk; mash together until smooth.
- Spread turkey mixture into the bottom of a 9-inch square baking pan. Top with corn and peas; add the sweet potato mash last. Sprinkle with chili powder.
- Bake in the hot oven until top begins to brown, 30 to 45 minutes.
Nutrition Facts : Calories 220.6 calories, Carbohydrate 25.3 g, Cholesterol 45.6 mg, Fat 8.2 g, Fiber 4 g, Protein 13.7 g, SaturatedFat 2.3 g, Sodium 165.5 mg, Sugar 5 g
BUTTERNUT SHEPHERD'S PIE
Easy and yummy butternut squash recipe. Try this simple Shepherd's pie using butternut squash.
Provided by Bebs
Categories Main Course
Time 1h25m
Number Of Ingredients 8
Steps:
- Cut butternut squash into half lengthwise. Scoop out the pulp and seeds with a spoon. Place them cut-side facing up into a baking dish lined with aluminum foil and bake for 40-50 minutes at 200°C/400°F.
- Meanwhile, saute the ground beef in hot oil and season with soy sauce and pepper until well done.
- Once the buttercup squash is done, let them cool down a bit and scoop some from the middle to make a well for the stuffing.
- In a small bowl, mix together the grated cheese and cream cheese. Fill each half with the ground beef, then the beans and top it with the cheese mixture.
- Place them again on the foiled baking dish and bake for another 15 minutes.
Nutrition Facts : Calories 1182 kcal, Carbohydrate 63 g, Protein 48 g, Fat 85 g, SaturatedFat 42 g, Cholesterol 255 mg, Sodium 2029 mg, Fiber 12 g, Sugar 14 g, ServingSize 1 serving
BUTTERNUT SQUASH SHEPHERD'S PIE (PALEO, WHOLE30)
Provided by Dominique | Perchance to Cook
Time 1h30m
Number Of Ingredients 26
Steps:
- Preheat your oven to 400 degrees. Cover a cookie sheet in aluminum foil. Cover the cut sides of the butternut squash in ½ Tbs olive oil, a hefty pinch of salt, a hefty pinch of black pepper, a hefty pinch dried thyme, and a hefty pinch of rubbed sage. Rub the spices into the squash. Place the squash, cut sides down, onto the cookie sheet. Roast the squash in the oven for 45 minutes, until soft and you can easily stab it with a knife. Set aside once done.
- While the butternut squash is roasting, boil water in a large pot. Put the sliced potatoes inside and cook until you can easily stab the potatoes with a knife, 20-25 minutes. Strain, and put into a large bowl and mash with potato masher. Add ¼ cup coconut cream, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp salt, ¼ tsp ground black pepper, and mash. Set aside.
- Remove the skin of the butternut squash and then put the squash into the large bowl with the potatoes and mash with a masher. Set aside once everything is mashed well together.
- Put 2 tsp of olive oil and 2 cups of sliced carrots into a large pot, mix, and heat over medium-high heat. Sauté the carrots until tender, about 4-5 minutes. Add 1 cup of diced onions and the diced garlic, mix and sauté for 1-2 minutes.
- Reduce the heat to medium, add the ground beef and turkey to the pot and mix breaking it up into smaller pieces. Top the meat with ¾ tsp pepper, 1 tsp of salt, and 1 tsp of dried thyme. Mix and cook until the meat is browned, about 5 minutes.
- Add 1 Tbs of coconut flour to the meat and mix. Then add the 4 Tbs of tomato paste, 1 Tbs of apple cider vinegar, 1 tsp of onion powder, and 1 tsp of chili powder to the meat and mix. Add 1.5 cup of chopped tomatoes, mix.
- Add 1.5 cup of chicken stock or bone broth and simmer until the sauce reduces to a gravy, about 5-7 minutes.
- Pour the shepherd's pie filling into a large pan, 9 in x 13 in. Top the meat in the mashed butternut squash topping, using a spatula to evenly spread it out.
- Bake for 20-25 minutes.
SHEPHERD'S PIE IN A HALF-ROASTED SQUASH
Steps:
- Preheat oven to 400 degrees F. In a large pan over medium heat, add oil and onion. Saute onion until soft, but not brown. Add ground lamb to pan and continue cooking for 12 minutes or until cooked through and browned. Season with salt and pepper. In a separate, small pan over medium low heat add 2 tablespoons butter and corn kernels. Cook for 3 minutes and season with salt and pepper.
- Cut butternut squash in half and place skin side down on a baking pan. Roast the butternut squash for approximately 40 minutes at 400 degrees F or until very soft. When finished, cool slightly and scoop out meat from the skin with a large spoon. In a bowl, mash the butternut squash and add 2 tablespoons of butter and 1 tablespoon brown sugar. Season with salt and pepper, place aside.
- Peel potatoes and place in a large pot. Add enough cold water to cover potatoes by 1 inch. Put pot, covered over high heat and bring to a boil until a thin bladed knife or toothpick can be inserted easily, about 15 minutes. Drain and mash potatoes with 4 tablespoons of butter and 1/4 sour cream. Season with salt and pepper and put aside.
- Cut acorn squash in half the long way and remove seeds with a spoon. Cut a small piece off the back of the squash so it will lay flat on a baking sheet. Roast cut side up for 40 minutes at 400 degrees F until soft.
- To assemble, place equal amounts of corn in each acorn squash to form the first layer. To create the second and third layers, place a generous amount of ground lamb and butternut squash on top of the corn. Top with mashed potatoes using either a spoon or pastry bag and pipe. Place filled squash on baking sheet pan and roast in the oven for 20 minutes at 400 degrees F or until potatoes are browned. Serve hot with brown gravy.
SQUASH-TASTIC SHEPHERD'S PIE
Steps:
- Preheat the oven to 400 degrees F.
- Place the squash in a large microwave-safe dish with 1/2 cup of water. Cover the bowl and cook the squash in the microwave for 12 to 14 minutes, until the squash is soft.
- Meanwhile, bring a medium skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it's slightly browned, 2 to 3 minutes.
- Raise the heat to medium high. Add turkey, chopped garlic, 1/4 teaspoon of salt, garlic powder, onion powder, and black pepper to the skillet. Cook and crumble until the turkey is fully cooked, about 12 minutes.
- Drain any excess liquid from the skillet, and transfer the mixture to a casserole dish sprayed with nonstick spray. Evenly top with gravy, followed by frozen mixed veggies. Set aside.
- Drain the excess water from the squash and mash well. Add butter and the remaining 1/4 teaspoon of salt and mix thoroughly. Evenly layer the squash mixture over the mixed veggies.
- Bake in the oven until the topping is slightly crispy, 20 to 25 minutes. Enjoy!
Nutrition Facts : Calories 283, Fat 9 grams, Sodium 650 milligrams, Carbohydrate 25.5 grams, Fiber 4 grams, Protein 25 grams, Sugar 5.5 grams
BUTTERNUT SQUASH SHEPHERD'S PIE
Fall is when Canadians start looking for hearty comfort food. But dishes that warm the soul don't have to be the calorie bomb we often expect. Rose Reisman, cookbook author and renowned healthy living advocate, serves up a new take on a family favourite, with only 270 calories and a healthy 25.6g of protein per serving.
Provided by Mary Jenny
Categories < 60 Mins
Time 40m
Yield 8 , 8 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Lightly coat a 9-inch square baking dish and a large baking sheet with cooking spray.
- Place a large nonstick skillet, lightly coated with cooking spray, over medium-high heat. Add oil and onion and sauté for 3 minutes. Add garlic and carrots and sauté for 3 minutes. Add ground beef and sauté for 5 minutes or until no longer pink, breaking up the meat as it cooks.
- Add flour and cook for 1 minute. Add tomato paste, stock, tomato sauce, basil, salt and pepper. Cover and cook on low heat for 3 minutes or until thickened. Add edamame and cook for one minute. Place in baking dish.
- While meat mixture is being prepared, place squash onto baking sheet and roast for 25-30 minutes, until just tender. Place in a bowl and mash, adding corn oil, grated parmesan, salt and pepper. Spoon over meat filling, sprinkle with cheese and bake for 5 minutes.
- Full nutritional information and more recipes by Rose Reisman are available at www.makegood.ca.
Nutrition Facts : Calories 242.5, Fat 10.1, SaturatedFat 4, Cholesterol 46.6, Sodium 292.4, Carbohydrate 19.4, Fiber 4, Sugar 4.8, Protein 20.3
BUTTERNUT SQUASH, CAULIFLOWER & BEEF SHEPHERD'S PIE
I love to get creative with classic dishes, such as this colorful version of shepherd's pie. Adding squash and cauliflower boosts the nutritional value and cuts the calories. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Combine 2 tablespoons melted butter, syrup and pepper; toss with squash to coat. Roast squash in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Transfer to a large bowl; mash until smooth, stirring in thyme., In a large skillet over medium heat, cook and stir beef, crumbling meat, until no longer pink, 6-8 minutes; drain. Stir in soup mix and water; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 4-6 minutes. Transfer to a greased 13x9-in. baking dish., Top evenly with cauliflower. Sprinkle with garlic; drizzle with remaining melted butter. Spread squash mixture over top. Bake, uncovered, until cauliflower is tender, 35-40 minutes. Sprinkle with cheese. Let stand 10 minutes before serving.
Nutrition Facts : Calories 438 calories, Fat 23g fat (11g saturated fat), Cholesterol 90mg cholesterol, Sodium 798mg sodium, Carbohydrate 37g carbohydrate (11g sugars, Fiber 9g fiber), Protein 25g protein.
BUTTERNUT SQUASH PIE
My grandmother taught me how to make this recipe while I was a teenager working on her farm in the summers. For people that find the taste of pumpkin a little strong or just want a change this is a milder but still delicious pie. Hope you like it. Top with whipped cream!
Provided by blaze
Categories Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Time 55m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Press each pie crust into 2 pie plates.
- Blend butternut squash, eggs, brown sugar, milk, cream, flour, butter, cinnamon, salt, ginger, vanilla extract, nutmeg, and cloves in a blender until smooth; pour into pie crusts.
- Bake in the preheated oven until pies are set in the middle, 35 to 40 minutes.
Nutrition Facts : Calories 272.1 calories, Carbohydrate 29.3 g, Cholesterol 81.6 mg, Fat 15.7 g, Fiber 1.9 g, Protein 4.6 g, SaturatedFat 6.5 g, Sodium 306.5 mg, Sugar 14.8 g
SHEPHERD'S PIE WITH SQUASH AND POTATO TOPPING
A twist on a classic! The squash adds a bit of color and a nice flavor to the topping. Good old comfort food.
Provided by MA HIKER
Categories Meat
Time 1h40m
Yield 1 1/2 cup, 8 serving(s)
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 408.9, Fat 17.7, SaturatedFat 5.9, Cholesterol 85.4, Sodium 820.1, Carbohydrate 43.6, Fiber 8, Sugar 10.1, Protein 22.5
SAUSAGE SHEPHERD'S PIE WITH SWEET POTATOES AND SQUASH
Categories Milk/Cream Onion Potato Bake Sausage Corn Pea Butternut Squash Sweet Potato/Yam Winter Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Cook sweet potatoes, squash and russet potato in large saucepan of boiling salted water until tender, about 25 minutes. Drain. Return all potatoes and squash to same saucepan and mash. Stir over medium heat until excess moisture evaporates, about 5 minutes. Add butter and syrup. Season to taste with salt and pepper. Mash mixture until smooth.
- Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Cook sausage in large skillet over medium-high heat until sausage is brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl; reserve 1 tablespoon of drippings in skillet. Add onions and garlic to skillet and sauté over medium-high heat until onions are tender and golden, about 7 minutes. Add onion mixture to sausage. Season to taste with salt and pepper. Cool. Mix in peas, corn, cream, egg, curry powder, coriander and hot sauce.
- Transfer sausage mixture to prepared baking dish. Spoon mashed potato mixture over; smooth top. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through and potatoes begin to brown around edges, about 45 minutes (or about 1 hour for casserole that has been refrigerated). Let stand 5 minutes before serving.
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