Squash and Sausage Shepherd's Pie | Midwest Living
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Squash and Sausage Shepherd's Pie

Squash and Sausage Shepherd's Pie

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  • Makes: 6 servings
  • Prep 40 mins
  • Bake 15 mins to 20 mins

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Ingredients

  • Nonstick cooking spray
  • 2 1/2 pounds butternut squash, peeled, seeded, and cut into chunks
  • 5 tablespoons butter, softened
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 pound sweet Italian sausage or lean ground beef (85%)
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 8 - ounce package sliced fresh mushrooms
  • 3 cloves garlic, minced
  • 1 cup reduced-sodium beef broth
  • 1/2 28 - ounce can crushed tomatoes (about 1 1/2 cups)
  • 1 tablespoon snipped fresh or 1 teaspoon dried rosemary
  • 1 teaspoon Worcestershire sauce
  • 1 cup frozen peas and carrots
  • Shaved Parmesan cheese (optional)
  • Sliced green onion (optional)

Directions

  1. Preheat the oven to 425 degrees F. Lightly coat six 10 to 12-ounce individual casseroles with nonstick cooking spray.
  2. In a 6-quart Dutch oven cook squash in lightly salted boiling water, covered, for 15 to 17 minutes or until tender when pierced with a fork. Drain; return to Dutch oven. Mash with butter, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside.
  3. In a large skillet cook sausage over medium-high heat, breaking up with the back of a wooden spoon until no longer pink. Transfer meat to a colander; drain well. Wipe out skillet with a paper towel.
  4. In the skillet, heat oil over medium-high heat. Add onion and mushrooms; cook, stirring occasionally, until tender, about 4 to 5 minutes. Add garlic; cook 2 minutes more. Stir in broth, crushed tomatoes, rosemary, and Worcestershire sauce. Bring to boiling; reduce heat to medium and simmer until thickened, about 5 minutes. Stir in meat, peas and carrots, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cook 2 minutes. Divide mixture among prepared dishes. Spread top with butternut squash. Place on a large baking sheet.
  5. Bake, uncovered, for 15 to 20 minutes or until top is lightly browned. If desired, top with shaved Parmesan and sliced green onion. Makes 6 servings.

Nutrition Facts

(Squash and Sausage Shepherd's Pie)

Servings Per Recipe 6, Cobalamin (Vit. B12) (µg) 1, Niacin (mg) 6, chol. (mg) 51, Riboflavin (mg) 0, Fat, total (g) 20, carb. (g) 35, Thiamin (mg) 0, pro. (g) 19, vit. C (mg) 51, vit. A (IU) 22157, cal. (kcal) 372, Potassium (mg) 1223, sodium (mg) 1146, iron (mg) 4, sugar (g) 9, Trans fatty acid (g) 0, calcium (mg) 192, fiber (g) 7, Polyunsaturated fat (g) 1, Folate (µg) 85, Monounsaturated fat (g) 7, sat. fat (g) 10, Pyridoxine (Vit. B6) (mg) 1

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