With fall around the corner, I’ve started craving those comfort recipes that fill you up and warm you up! My shepard’s pie recipe is one of my favorite comfort dishes to make.
Mashed butternut squash is used in place of the white potatoes making this a lower carb version of the traditional shepherds pie. It’s packed with veggies and makes a hearty meal!
There are a few steps to making this dish, but it’ll be well worth it since this is a great meal prep dish that can be reheated throughout the week for a quick lunch or another dinner.
Ingredients:
2 lb ground turkey
2 cups butternut squash, cooked
3 large carrots, diced
2 celery stalks, diced
1 cup frozen peas
1/2 onion, chopped
2 cloves of garlic, minced
1 tsp fresh thyme
1 tsp cumin
4 tbsp olive oil
1 15oz can of crushed tomatoes
1 tbsp butter
1/2 cup milk of choice
2 tsp salt
Directions:
Preheat the oven to 400°
Prepare your butternut squash for cooking by cutting lengthwise and removing the seeds. Drizzle 1 tbsp of olive oil on top and roast in the oven for 35-40 minutes or until soft and can easily be pierced with a fork.
While squash is cooking, heat 1 tablespoon of olive oil in a large ceramic pot. Season the turkey with cumin and brown it until just cooked through. Remove with a slotted spoon and set aside.
Heat 2 tbsp of oil in the pot, and sauté onions until translucent.
Add garlic and sauté for another 2 minutes.
Add carrots, celery, 1 tsp of salt, thyme and the can of tomatoes and simmer for 10 minutes until vegetables are soft.
Add peas and sauté for two additional minutes.
Place veggie mixture and ground turkey in a 10 x 7 baking dish and set aside.
When butternut squash is thoroughly cooked, scoop 2 cups into a stove top pan. Add butter, milk and 1 tsp salt and mash together.
Place butternut squash mash on top of the turkey and veggies.
Place casserole dish back in the oven and bake for 30 minutes until the squash becomes slightly golden brown on top. Enjoy!
This recipe makes 8-10 servings.
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