Shepherd’s Pie with Herbed Butternut Squash Puree
Shepherd’s Pie with Herbed Butternut Squash Puree offers a seasonal spin on a classic comfort food. Use a pastry bag to pipe the cheesy squash and herb topping over the beef and vegetable filling for a presentation to impress.
Makes: 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 50 minutes
Recipe Created By: Mary Carter
Featured In: Mississippi Farm Country
Ingredients
For the topping:
- 2 medium butternut squash (about 4 cups pureed)
- 4 ounces cream cheese, room temperature
- 4 ounces white cheddar cheese, finely grated
- 2 tablespoons butter, room temperature
- 1 teaspoon fresh thyme, minced
- 1 teaspoon fresh sage, minced
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon salt
For the filling:
- 2 pounds ground beef
- ½ medium yellow onion, chopped
- 1 stalk celery, chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ⅛ teaspoon cayenne pepper
- 4 tablespoons all-purpose flour
- 2 tablespoons tomato paste
- 2 cups chicken stock
- 12 ounces peas
- 14 ounces (1 can) petite diced tomatoes, drained
Instructions
- For the topping: Preheat oven to 350 degrees and fill a large baking dish with about 1 inch of water. Cut each squash in half lengthwise and place in baking dish with cut sides facing up. Roast for 50 minutes and allow to cool completely.
- Peel skin and remove seeds from squash. Cut squash into 1-inch pieces, transfer to a food processor or blender, and puree until very smooth and creamy. You should have about 4 cups of puree.
- In a large bowl, use a hand or stand mixer to combine the squash puree with all remaining topping ingredients until completely smooth. Set aside.
- For the filling: Preheat oven to 400 degrees. In a large skillet over medium-high heat, combine the beef, onion and celery and cook while stirring until beef is browned. Season with salt, pepper and cayenne.
- Reduce heat to medium and stir in the flour. Add the tomato paste and chicken stock and continue stirring until thickened. Stir in the peas and tomatoes. Spoon filling mixture into a 10- to 12-cup baking dish or cast-iron skillet.
- Transfer topping mixture to a pastry bag with a large metal tip. Pipe topping mixture evenly over the filling.
- Bake about 20 minutes, or until squash topping begins to brown. Serve warm.
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