Squash and Sausage Shepard's Pie

By á-3163

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

Details

Preparation time 40mins
Cooking time 15mins

Preparation

Step 1

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.