Shepherds Pie In A Half Roasted Squash Recipes

TURKEY SHEPHERD'S PIE WITH BUTTERNUT SQUASH

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place squash halves on a baking sheet. Brush insides with about 1 tablespoon olive oil and season with salt and pepper.
• Bake in the preheated oven until squash is tender enough to scoop out and mash, about 30 minutes. Leave oven on.
• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Heat 1 tablespoon oil in a skillet over medium-high heat; stir in onion and garlic. Season with salt and pepper. Saute until onion has softened and browned, 5 to 7 minutes.
• Remove 1/3 of the onion-garlic mixture. Add ground turkey to the skillet with the rest of the onions. Saute until turkey is no longer pink, 5 to 7 minutes. Add turkey gravy, Worcestershire sauce, thyme, and oregano. Cook and stir until flavors combine, 2 to 3 minutes.
• Remove and discard squash seeds and scoop insides into a bowl. Add sweet potatoes, reserved onion-garlic mixture, butter, and milk; mash together until smooth.
• Spread turkey mixture into the bottom of a 9-inch square baking pan. Top with corn and peas; add the sweet potato mash last. Sprinkle with chili powder.
• Bake in the hot oven until top begins to brown, 30 to 45 minutes.

BUTTERNUT SQUASH SHEPHERD'S PIE (PALEO, WHOLE30)

Steps:

• Preheat your oven to 400 degrees. Cover a cookie sheet in aluminum foil. Cover the cut sides of the butternut squash in ½ Tbs olive oil, a hefty pinch of salt, a hefty pinch of black pepper, a hefty pinch dried thyme, and a hefty pinch of rubbed sage. Rub the spices into the squash. Place the squash, cut sides down, onto the cookie sheet. Roast the squash in the oven for 45 minutes, until soft and you can easily stab it with a knife. Set aside once done.
• While the butternut squash is roasting, boil water in a large pot. Put the sliced potatoes inside and cook until you can easily stab the potatoes with a knife, 20-25 minutes. Strain, and put into a large bowl and mash with potato masher. Add ¼ cup coconut cream, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp salt, ¼ tsp ground black pepper, and mash. Set aside.
• Remove the skin of the butternut squash and then put the squash into the large bowl with the potatoes and mash with a masher. Set aside once everything is mashed well together.
• Put 2 tsp of olive oil and 2 cups of sliced carrots into a large pot, mix, and heat over medium-high heat. Sauté the carrots until tender, about 4-5 minutes. Add 1 cup of diced onions and the diced garlic, mix and sauté for 1-2 minutes.
• Reduce the heat to medium, add the ground beef and turkey to the pot and mix breaking it up into smaller pieces. Top the meat with ¾ tsp pepper, 1 tsp of salt, and 1 tsp of dried thyme. Mix and cook until the meat is browned, about 5 minutes.
• Add 1 Tbs of coconut flour to the meat and mix. Then add the 4 Tbs of tomato paste, 1 Tbs of apple cider vinegar, 1 tsp of onion powder, and 1 tsp of chili powder to the meat and mix. Add 1.5 cup of chopped tomatoes, mix.
• Add 1.5 cup of chicken stock or bone broth and simmer until the sauce reduces to a gravy, about 5-7 minutes.
• Pour the shepherd's pie filling into a large pan, 9 in x 13 in. Top the meat in the mashed butternut squash topping, using a spatula to evenly spread it out.
• Bake for 20-25 minutes.

BUTTERNUT SQUASH AND THYME SHEPHERD'S PIE

Steps:

• Put 1 cup water in bottom of Instant Pot. Place steamer basket** in insert and add cubed butternut squash. Close and seal Instant Pot and set for manual high pressure 5 minutes. After cooking, do a natural pressure release for 5-10 minutes then release any remaining pressure.
• Mash cooked butternut squash with sour cream, salt, and thyme. Set aside until ready to assemble your dish.
• Heat oil in a large frying pan over medium-high heat. Add diced onion and garlic. Stir frequently. When onion is soft, add ground meat.
• Add cornstarch, oregano, salt, and pepper. Fry, stirring and breaking up meat into smaller pieces frequently. When meat is almost cooked through, add peas and corn. Continue to cook until meat is cooked through and vegetables are hot.
• At this point, if there is enough space in your pan for the topping, you can top it with the mashed butternut squash. Otherwise, transfer to a 9×13 dish. If you want to divide this into multiple meals, do so before topping.

ACORN SQUASH SHEPHERD'S PIE

Steps:

• Preheat oven to 400 degrees F. Cut squash in half and place in baking dish, flesh side down. Add ¼ cup water to bottom of the pan to help steam squash as it cooks. Cook squash in oven for about 45 minutes or until tender and cooked through.Dice onion, garlic, and zucchini. Preheat large skillet on stovetop over medium-high heat. Add coconut oil and onion and garlic. Allow to cook until tender and translucent. Add meat to pan and sprinkle with salt, pepper, sage, and thyme. Cook meat until browned.Once meat has browned, add zucchini, spinach, and bone broth to pan and allow to simmer over medium-low heat until vegetables are cooked through.Once squash is done cooking, remove from oven and allow to slightly cool. Turn off oven. Once squash is slightly cooled, scrape the squash out of the skin and place into medium bowl. Discard skin.Place cooked squash in medium bowl and mash with coconut cream. Season with salt and pepper to taste. Place mashed squash on top of meat and vegetables in the skillet. Serve in the skillet and scoop out portions to put onto plates. Serve warm. Preheat oven to 400 degrees F. Cut squash in half and place in baking dish, flesh side down. Add ¼ cup water to bottom of the pan to help steam squash as it cooks. Cook squash in oven for about 45 minutes or until tender and cooked through. Dice onion, garlic, and zucchini. Preheat large skillet on stovetop over medium-high heat. Add coconut oil and onion and garlic. Allow to cook until tender and translucent. Add meat to pan and sprinkle with salt, pepper, sage, and thyme. Cook meat until browned. Once meat has browned, add zucchini, spinach, and bone broth to pan and allow to simmer over medium-low heat until vegetables are cooked through. Once squash is done cooking, remove from oven and allow to slightly cool. Turn off oven. Once squash is slightly cooled, scrape the squash out of the skin and place into medium bowl. Discard skin. Place cooked squash in medium bowl and mash with coconut cream. Season with salt and pepper to taste. Place mashed squash on top of meat and vegetables in the skillet. Serve in the skillet and scoop out portions to put onto plates. Serve warm.
• Preheat oven to 400 degrees F. Cut squash in half and place in baking dish, flesh side down. Add ¼ cup water to bottom of the pan to help steam squash as it cooks. Cook squash in oven for about 45 minutes or until tender and cooked through. Dice onion, garlic, and zucchini. Preheat large skillet on stovetop over medium-high heat. Add coconut oil and onion and garlic. Allow to cook until tender and translucent. Add meat to pan and sprinkle with salt, pepper, sage, and thyme. Cook meat until browned. Once meat has browned, add zucchini, spinach, and bone broth to pan and allow to simmer over medium-low heat until vegetables are cooked through. Once squash is done cooking, remove from oven and allow to slightly cool. Turn off oven. Once squash is slightly cooled, scrape the squash out of the skin and place into medium bowl. Discard skin. Place cooked squash in medium bowl and mash with coconut cream. Season with salt and pepper to taste. Place mashed squash on top of meat and vegetables in the skillet. Serve in the skillet and scoop out portions to put onto plates. Serve warm.

EASY SHEPHERD'S PIE

Steps:

• Preheat oven to 375 degrees F. Brown meat in large skillet. Meanwhile, mix potatoes, cream cheese, 1/2 cup of the shredded cheese and the garlic until well blended.
• Drain meat. Return to skillet; stir in vegetables and gravy. Spoon into 9-inch square baking dish; cover with potato mixture and remaining 1/2 cup shredded cheese.
• Bake 20 min. or until heated through.

CLASSIC SHEPHERD'S PIE

Steps:

• Heat oil in a skillet set over medium heat. Add the onion, garlic, thyme, rosemary, and half of the salt and pepper. Cook, stirring often, for 5 to 7 minutes. Preheat the oven to 350 F (180 C).
• Crumble meat into pan and cook until brown all over. Sprinkle with flour. Stir in ketchup, tomato juice, Worcestershire sauce and mustard. Simmer for 5 minutes. Stir in mixed vegetables. Transfer to a 9-inch (23-cm) baking dish.
• Whip the potatoes with the warm milk, remaining salt and pepper, butter and garlic until very fluffy. Spread potatoes evenly over meat mixture. Bake for 35 minutes or until potatoes are golden.

SHEPHERD'S PIE IN A HALF-ROASTED SQUASH

Steps:

• Preheat oven to 400 degrees F. In a large pan over medium heat, add oil and onion. Saute onion until soft, but not brown. Add ground lamb to pan and continue cooking for 12 minutes or until cooked through and browned. Season with salt and pepper. In a separate, small pan over medium low heat add 2 tablespoons butter and corn kernels. Cook for 3 minutes and season with salt and pepper.
• Cut butternut squash in half and place skin side down on a baking pan. Roast the butternut squash for approximately 40 minutes at 400 degrees F or until very soft. When finished, cool slightly and scoop out meat from the skin with a large spoon. In a bowl, mash the butternut squash and add 2 tablespoons of butter and 1 tablespoon brown sugar. Season with salt and pepper, place aside.
• Peel potatoes and place in a large pot. Add enough cold water to cover potatoes by 1 inch. Put pot, covered over high heat and bring to a boil until a thin bladed knife or toothpick can be inserted easily, about 15 minutes. Drain and mash potatoes with 4 tablespoons of butter and 1/4 sour cream. Season with salt and pepper and put aside.
• Cut acorn squash in half the long way and remove seeds with a spoon. Cut a small piece off the back of the squash so it will lay flat on a baking sheet. Roast cut side up for 40 minutes at 400 degrees F until soft.
• To assemble, place equal amounts of corn in each acorn squash to form the first layer. To create the second and third layers, place a generous amount of ground lamb and butternut squash on top of the corn. Top with mashed potatoes using either a spoon or pastry bag and pipe. Place filled squash on baking sheet pan and roast in the oven for 20 minutes at 400 degrees F or until potatoes are browned. Serve hot with brown gravy.

ACORN SHEPHERD'S PIE

Steps:

• Preheat oven to 400 degrees F. Place squash, cut side down, on a baking sheet. Roast until soft, about 30 minutes. Remove from oven and set aside four of the halves. Scoop flesh of the remaining two halves into a medium bowl.
• Meanwhile, place potato in a small saucepan and cover with cold water. Bring to a boil, and reduce heat to a bare simmer. Cook until tender when pierced with a paring knife, 3 to 4 minutes. Drain; add potato to bowl with squash and mash with a fork until smooth. Stir in 1 tablespoon butter; season with salt and pepper.
• Melt remaining tablespoon butter in a large skillet over medium heat. Add onion; saute until soft and translucent, about 5 minutes. Add celery and garlic, and cook 1 minute. Add beef and oregano, and season with salt and pepper; continue cooking, breaking up beef with a wooden spoon until well browned, about 4 minutes.
• Add tomato sauce and bring to a boil. Reduce heat; simmer until most of the liquid has evaporated, about 2 minutes.
• Fill each reserved squash half with about 1/2 cup beef mixture; place in a baking dish. Top each half with about 1/3 cup potato mixture and sprinkle with cheese.
• Bake until mixture is heated through and tops just begin to brown, 10 to 15 minutes. Remove from oven, let sit for about 5 minutes, and then serve.