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Winter Squash Shepherd’s Pie

Shepherd's pie with a squash topping.
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.

Enjoy!

As if this wasn't hearty enough, I ate it with some avocado slices on top. Why not?

Winter Squash Shepherd’s Pie

Ingredients:

  • 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

Ha, look at that pile o' squash!
Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake in a 400 degree oven for 30-35 minutes.

Yields: 4-5 servings

One-dish meals, like this one, are Jesse's absolute favorite.

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Filed Under: Dinner, Recipes Tagged With: coconut flour, coconut milk, dinner, gluten-free, grain-free, ground turkey, healthy casserole, hearty dinner recipe, Paleo, paleo casserole, paleo comfort food, paleo shepherd's pie, recipe, scd-friendly, shepherd's pie, squash, winter squash

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Reader Interactions

Comments

  1. Kristen Bridge

    December 7, 2012 at 5:36 am

    Yummy!!! I will have to make this next week…the temperatures here in Michigan finally are December like temps 🙁

    Reply
    • paleoinpdx

      December 7, 2012 at 10:01 am

      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.

      Reply
  2. girlmeetspaleo

    December 7, 2012 at 10:58 am

    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!

    Reply
    • paleoinpdx

      December 7, 2012 at 11:03 am

      It is! A nice change of pace too.

      Reply
  3. Primal Smoke

    December 7, 2012 at 2:01 pm

    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 🙂

    Reply
    • paleoinpdx

      December 7, 2012 at 2:22 pm

      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!

      Reply
  4. Cinnamoneats

    December 7, 2012 at 6:59 pm

    Ummm YUM!
    That is all 🙂

    Reply
    • paleoinpdx

      December 7, 2012 at 7:01 pm

      Thanks 😉

      Reply

Trackbacks

  1. Shepherd Boy’s Casserole | What's On the Stove? says:
    December 8, 2012 at 12:43 pm

    […] Simple Supper Friday: Shepherd’s Pie (paleoinpdx.com) […]

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  2. Shepherd’s Pie or Maybe “Humble”? « MKG- Memories-Keepsakes-Gifts says:
    January 24, 2013 at 12:17 pm

    […] Simple Supper Friday: Shepherd’s Pie (paleoinpdx.com) […]

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  3. Simple Supper Friday: Leftover Turkey Shepherd’s Pie | Paleo in PDX says:
    December 6, 2013 at 10:17 am

    […] shepherd’s pie and quite honestly, the last time was maybe even a year ago, when I shared my winter squash variation. I adore the winter squash version, but I think I like it even better with mashed cauliflower. […]

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  4. The Ultimate Paleo Fall Recipes Round Up! | Oh Snap! Let's Eat! says:
    September 9, 2014 at 7:10 am

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  5. 3 ways to cook butternut squash says:
    April 18, 2015 at 12:01 pm

    […] added the butternut above to a food processor and used the mash/puree to top my favorite winter squash shepherd’s pie recipe (which I make with several modifications for my food allergies + […]

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  6. Cottage Pie – Paleo in PDX says:
    February 18, 2016 at 6:01 am

    […] pie/cottage pie/whatever you want to call it in the archives as well. Check those out HERE and HERE. One is made with ground turkey and has a winter squash topping, and the other is made […]

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Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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