Butternut Squash Shepherd's Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 medium butternut squash, about 2lb2 tbsp butter1/4 cup Evaporated Milk,2%Salt & Pepper to tasteOlive oil, spray1 small Onion, chopped2 carrots, chopped 2 stalks celery, chopped 1 lb lean beef1 tsp rosemary1 tsp thyme Pinch freshly ground nutmegSalt and pepper to taste2 tbsp. all-purpose flour1 cup low-sodium chicken stock1 cup peas
Pierce whole squash all over and microwave for 3 minutes a pound. Let stand 10 - 15 minutes while preparing the meat mixture. (Can bake squash for a hour if preferred) Cook beef until browned. Drain off any fat. Add onions, carrots and celery. Cook until tender. Add seasonings, flour and cook for a minute. Stir in chicken broth and peas, cook until slightly thickened. Put beef mix into casserole dish. Puree or mash butternut squash with butter, evaporated milk and seasonings. Top beef mixture with squash. Bake for 30 mins
Serving Size: 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user KWIN99.
Serving Size: 5 servings
Number of Servings: 5
Recipe submitted by SparkPeople user KWIN99.
Nutritional Info Amount Per Serving
- Calories: 422.5
- Total Fat: 24.0 g
- Cholesterol: 81.0 mg
- Sodium: 666.3 mg
- Total Carbs: 31.6 g
- Dietary Fiber: 7.7 g
- Protein: 21.3 g
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