I’ve made shepherd’s pie with mashed cauliflower on top many times and it’s always delicious, but I thought I’d switch it up and try a winter squash shepherd’s pie. I knew it would work just fine and taste great, in addition to being heartier (since squash is more filling than cauliflower). This recipe is a great way to use up leftover squash, but alternatively, you can cook one in the oven earlier in the day or while prepping everything else. If you’re really pressed for time and don’t have leftover squash, you can cook your squash in the microwave. Canned pumpkin or butternut squash puree would probably work too. What I’m telling you, is that you have options!
There’s something so comforting about one-dish meals like this — maybe because they tend to be hearty and are often served during the winter months. Casseroles, stews, soups … they’re all good for sticking to your ribs and keeping your body warm and satisfied.
Winter Squash Shepherd’s Pie
- 2 cups cooked winter squash (buttercup, butternut, red kuri, kabocha, pumpkin)
- 2 Tbsp grass-fed butter, plus more for dotting the pie
- 1 Tbsp grass-fed butter, ghee or coconut oil
- 1-4 Tbsp full-fat coconut milk
- 1 lb ground turkey or beef
- 1 yellow onion, chopped
- 2 celery stalks, chopped
- 3 large carrots, chopped
- 1 cup frozen peas
- 1 cup fresh broccoli florets
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/2 tsp sea salt
- Pepper to taste
- 1 Tbsp coconut flour
- 3/4 cup chicken broth, preferably homemade
- Melt butter, ghee or coconut oil over medium heat in a large skillet. Add onion and celery and sauté for a couple minutes. Then, add the ground turkey and break up the meat with a spatula. Cook for about five minutes.
- Add carrots and broccoli and cook another five minutes. Next, add the thyme, oregano, sea salt, pepper and peas. Continue to cook for a couple more minutes.
- Pour in the broth and coconut flour, and mix well. Bring to a simmer over medium-low heat and let cook for about five minutes.
- While mixture is simmering, mash the cooked squash with 2 Tbsp butter and 1-4 Tbsp coconut milk. Add a pinch of sea salt, if desired.
- Grease a 2-quart casserole dish with butter and add meat/veggie mixture. Spread mashed squash evenly over the top. Dot some butter on top of the squash, if desired.
- Bake in a 400 degree oven for 30-35 minutes.
Yields: 4-5 servings
Yummy!!! I will have to make this next week…the temperatures here in Michigan finally are December like temps 🙁
Thanks, Kristen! I think you’ll enjoy this, especially with the cold winter temps setting in. Luckily, it hasn’t been too bad here. The coldest it’s been is in the 40s, but with rain and dampness it sometimes feels colder.
Yum!! I make a big pan of this every week! I usually use cauliflower and sweet potato mash for the topping, but I bet it’s divine with butternut!
It is! A nice change of pace too.
I tried to make something like this last february, a pot pie topped with mashed sweet potato but I put way too much liquid in and it was a delicious disaster. You inspired me to give it another try 🙂
Glad I could be a source of inspiration for you! Just go easy when adding the coconut milk to the squash (or sweet potato if you’re using that). Try 1 Tbsp at a time, so you don’t overdo it!
That is all 🙂