Squash & Shepherd's Pie

By courtneyepowell

A tasty version of traditional shepherd's pie that uses butternut squash instead of potatoes. The squash add a great flavor and is a great source of fiber, vitamin C, manganese, magnesium, and potassium; and it is an excellent source of vitamin A and vitamin E!

Ingredients

• Nonstick cooking spray
• 2 1/2 pounds butternut squash, peeled, seeded, and cut into chunks
• 5 tablespoons butter, softened
• 1/4 cup Parmesan cheese, grated
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 pound sweet Italian sausage or lean ground beef (85%)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 (8-ounce) package fresh mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup reduced-sodium beef broth
• 1/2 (28-ounce) can crushed tomatoes (about 1 1/2 cups)
• 1 tablespoon snipped fresh or 1 teaspoon dried rosemary
• 1 teaspoon Worcestershire sauce
• 1 cup frozen peas and carrots
• Shaved Parmesan cheese (optional)
• Sliced green onion (optional)

Details

Servings 6

Preparation

Step 1

Preheat the oven to 425°F. Lightly coat six 10 to 12-ounce individual casseroles with nonstick cooking spray.

In a 6-quart Dutch oven cook squash in lightly salted boiling water, covered, for 15 to 17 minutes or until tender when pierced with a fork. Drain; return to Dutch oven. Mash with butter, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside.

In a large skillet, cook sausage over medium-high heat, breaking up with the back of a wooden spoon until no longer pink. Transfer meat to a colander; drain well. Wipe out skillet with a paper towel.

In the skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring occasionally, until tender, about 4 to 5 minutes. Add garlic; cook 2 minutes more. Stir in broth, crushed tomatoes, rosemary, and Worcestershire sauce. Bring to boiling; reduce heat to medium and simmer until thickened, about 5 minutes. Stir in meat, peas and carrots, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 2 minutes. Divide mixture among prepared dishes. Spread top with butternut squash. Place on a large baking sheet.

Bake, uncovered, for 15 to 20 minutes or until top is lightly browned. If desired, top with shaved Parmesan and sliced green onion.