Butternut Squash Cauliflower Beef Shepherds Pie Recipes

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BUTTERNUT SQUASH, CAULIFLOWER & BEEF SHEPHERD'S PIE



Butternut Squash, Cauliflower & Beef Shepherd's Pie image

I love to get creative with classic dishes, such as this colorful version of shepherd's pie. Adding squash and cauliflower boosts the nutritional value and cuts the calories. -Jenn Tidwell, Fair Oaks, California

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 11

4 tablespoons butter, divided, melted
2 tablespoons maple syrup
Dash pepper
1 medium butternut squash (about 2-1/2 pounds), peeled and cubed
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1-1/4 pounds ground beef
1 envelope onion soup mix
1 cup water
1 medium head cauliflower, broken into small florets
4 garlic cloves, minced
1 cup freshly grated Parmesan cheese

Steps:

  • Preheat oven to 350°. Combine 2 tablespoons melted butter, syrup and pepper; toss with squash to coat. Roast squash in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Transfer to a large bowl; mash until smooth, stirring in thyme., In a large skillet over medium heat, cook and stir beef, crumbling meat, until no longer pink, 6-8 minutes; drain. Stir in soup mix and water; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 4-6 minutes. Transfer to a greased 13x9-in. baking dish., Top evenly with cauliflower. Sprinkle with garlic; drizzle with remaining melted butter. Spread squash mixture over top. Bake, uncovered, until cauliflower is tender, 35-40 minutes. Sprinkle with cheese. Let stand 10 minutes before serving.

Nutrition Facts : Calories 438 calories, Fat 23g fat (11g saturated fat), Cholesterol 90mg cholesterol, Sodium 798mg sodium, Carbohydrate 37g carbohydrate (11g sugars, Fiber 9g fiber), Protein 25g protein.

TURKEY SHEPHERD'S PIE WITH BUTTERNUT SQUASH



Turkey Shepherd's Pie with Butternut Squash image

This is a great twist on a basic shepherd's pie that has a ton of flavor with butternut squash, ground turkey, and sweet potatoes. A lighter, but still hearty version of a great comfort food! Also very adaptable depending on what you have on hand.

Provided by BlbryCpcake

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h22m

Yield 8

Number Of Ingredients 16

1 butternut squash, halved lengthwise
1 tablespoon extra-virgin olive oil, divided
salt and ground black pepper to taste
1 sweet potatoes, diced
1 medium onion
1 clove garlic, chopped
1 pound ground turkey, or more to taste
½ cup turkey gravy
1 teaspoon Worcestershire sauce
¼ teaspoon dried thyme, or to taste
¼ teaspoon dried oregano, or to taste
1 tablespoon butter
2 teaspoons milk, or to taste
½ cup frozen corn
½ cup frozen peas
¼ teaspoon chili powder, or to taste

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.

Nutrition Facts : Calories 220.6 calories, Carbohydrate 25.3 g, Cholesterol 45.6 mg, Fat 8.2 g, Fiber 4 g, Protein 13.7 g, SaturatedFat 2.3 g, Sodium 165.5 mg, Sugar 5 g

BUTTERNUT SQUASH SHEPHERD'S PIE



Butternut Squash Shepherd's Pie image

Fall is when Canadians start looking for hearty comfort food. But dishes that warm the soul don't have to be the calorie bomb we often expect. Rose Reisman, cookbook author and renowned healthy living advocate, serves up a new take on a family favourite, with only 270 calories and a healthy 25.6g of protein per serving.

Provided by Mary Jenny

Categories     < 60 Mins

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 16

1 lb extra lean ground beef
1 1/2 cups finely diced onions
3/4 cup frozen edamame
3/4 cup tomato sauce
3/4 cup carrot, finely diced
1/3 cup chicken broth
2 teaspoons garlic, crushed
1 1/2 tablespoons all-purpose flour
1 1/2 tomato paste
1 tablespoon mazola corn oil
1 teaspoon dried basil
1 1/2 lbs butternut squash or 1 1/2 lbs acorn squash, cut into cubes
3/4 cup shredded aged white cheddar cheese
3 tablespoons grated parmesan cheese
2 tablespoons mazola corn oil
1 pinch salt and pepper

Steps:

  • Preheat oven to 350°F. Lightly coat a 9-inch square baking dish and a large baking sheet with cooking spray.
  • Place a large nonstick skillet, lightly coated with cooking spray, over medium-high heat. Add oil and onion and sauté for 3 minutes. Add garlic and carrots and sauté for 3 minutes. Add ground beef and sauté for 5 minutes or until no longer pink, breaking up the meat as it cooks.
  • Add flour and cook for 1 minute. Add tomato paste, stock, tomato sauce, basil, salt and pepper. Cover and cook on low heat for 3 minutes or until thickened. Add edamame and cook for one minute. Place in baking dish.
  • While meat mixture is being prepared, place squash onto baking sheet and roast for 25-30 minutes, until just tender. Place in a bowl and mash, adding corn oil, grated parmesan, salt and pepper. Spoon over meat filling, sprinkle with cheese and bake for 5 minutes.
  • Full nutritional information and more recipes by Rose Reisman are available at www.makegood.ca.

Nutrition Facts : Calories 242.5, Fat 10.1, SaturatedFat 4, Cholesterol 46.6, Sodium 292.4, Carbohydrate 19.4, Fiber 4, Sugar 4.8, Protein 20.3

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