Shepherd's Pie with Squash and Potato Topping

Savor the comforting flavors of this Shepherd's Pie with Squash and Potato Topping, a modern twist on the classic dish that's perfect for family dinners or cozy evenings. This hearty recipe combines a flavorful filling of ground beef or lamb, sautéed with carrots, celery, onion, garlic, and a touch of tomato paste, with a vibrant medley of peas and corn. The unique topping blends creamy mashed russet potatoes with sweet, buttery butternut squash, offering a balanced and delicious contrast to the savory base. Finished in the oven until golden and bubbling, this wholesome shepherd's pie is as nourishing as it is satisfying. With just 30 minutes of prep time and a bake that feeds six, it's an ideal choice for an easy yet impressive dinner.

Nutriscore Rating: 76/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 6

Ingredients

• 3 large russet potatoes
• 1 medium butternut squash
• 4 tablespoons unsalted butter
• 0.5 cups milk
• 2 tablespoons olive oil
• 1 medium, diced yellow onion
• 2 minced garlic cloves
• 2 medium, diced carrots
• 2 diced celery stalks
• 1 pound ground beef or lamb
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 cup beef or vegetable broth
• 0.5 cups frozen peas
• 0.5 cups frozen corn
• 1 teaspoon fresh thyme leaves
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon black pepper

Directions

Step 1

Peel and dice the potatoes into large chunks. Peel, seed, and dice the butternut squash.

Step 2

Place the potatoes and squash into a pot of salted water. Bring to a boil and cook until tender, about 15-20 minutes.

Step 3

Drain the potatoes and squash, then mash them together with 2 tablespoons of butter and the milk. Season with a pinch of salt and pepper. Set aside.

Step 4

Preheat the oven to 375°F (190°C).

Step 5

In a large skillet, heat the olive oil over medium heat. Add the diced onion, garlic, carrots, and celery. Sauté until softened, about 5-7 minutes.

Step 6

Add the ground beef or lamb to the skillet. Cook until browned, breaking up the meat with a wooden spoon, about 5 minutes.

Step 7

Stir in the tomato paste, Worcestershire sauce, thyme, salt, and pepper. Mix well.

Step 8

Add the broth to the skillet, reduce the heat to low, and simmer for 10 minutes. Stir occasionally as the liquid reduces.

Step 9

Stir in the frozen peas and corn. Remove the skillet from heat.

Step 10

Transfer the meat and vegetable mixture to a 9x13-inch baking dish and spread it out evenly.

Step 11

Spoon the mashed potato and squash mixture on top of the filling, spreading it evenly to cover completely. Use a fork to create small ridges on the surface.

Step 12

Dot the top with the remaining 2 tablespoons of butter.

Step 13

Bake in the preheated oven for 30 minutes, or until the topping is golden and the filling is bubbling.

Step 14

Let the Shepherd's Pie cool for 10 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(4137.6g)

Amount per serving	% Daily Value*
Calories	3661.8

Total Fat 173.9g	0%
Saturated Fat 71.4g	0%
Polyunsaturated Fat 2.9g
Cholesterol 497.9mg	0%
Sodium 4504.2mg	0%
Total Carbohydrate 427.0g	0%
Dietary Fiber 81.6g	0%
Total Sugars 76.1g
Protein 135.7g	0%

Vitamin D 53.7IU	0%
Calcium 1287.8mg	0%
Iron 36.2mg	0%
Potassium 13221.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.0%

Protein: 14.2%

Carbs: 44.8%