Squash and Sausage Shepard's Pie

Squash and Sausage Shepard's Pie
Squash and Sausage Shepard's Pie

PREP TIME

40

minutes

TOTAL TIME

15

minutes

SERVINGS

--

servings

PREP TIME

40

minutes

TOTAL TIME

15

minutes

SERVINGS

--

servings

Ingredients

  • 2 1/2

    pound butternut squash, peeled, seeded and cut into chunks

  • 5

    Tbsp butter, softened

  • 1/4

    cup grated Parmesan cheese

  • 1

    tsp salt

  • 1/2

    tsp ground black pepper

  • 1

    pound bulk sweet Italian sausage or lean ground beef

  • 1

    Tbsp olive oil

  • 1

    medium onion, chopped

  • 1

    8-oz package sliced fresh mushrooms

  • 3

    cloves garlic, minced

  • 1

    cup reduced-sodium beef broth

  • 1/2

    28 oz can crushed tomatoes (about 1 1/2 cups)

  • 1

    Tbsp snipped fresh rosemary

  • 1

    tsp Worcestershire sauce

  • 1

    cup frozen peas and carrots

  • Shave parmesan cheese

  • Sliced green onion

Directions

1. Preheat oven to 425 degrees. Lightly coat six 10 to 12 oz individual casseroles with nonstick cooking sprat. 2. 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 tsp salt, and 1/4 tsp pepper; set aside. 3. 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 paper towel. 4. In same 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 tsp salt and 1/4 tsp pepper; cook 2 minutes. Divide mixture among prepared dishes. Spread top with butternut squash. Place on a large baking sheet. 5. Bake uncovered for 15 to 20 minutes or until top is lightly browned. Top with shaved Parmesan cheese and green onion if desired.

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