Butternut Squash Shepherd's Pie
Total Steps
5
Ingredients
17
Tools Needed
7
Ingredients
- 1 1/2 pounds butternut or acorn squash, cut into cubes
- pinch salt and pepper
- 1 teaspoon dried basil
- 1 tablespoon Mazola Corn Oil
- 1 1/2 tablespoons tomato paste
- 1 1/2 tablespoons all-purpose flour
- 2 teaspoons crushed garlic
- 1/3 cup low-sodium beef or chicken stock
- 3/4 cup finely diced carrots
- 3/4 cup homemade or store-bought tomato sauce
- 3/4 cup frozen edamame
- 1 1/2 cups finely diced onion
- 1 pound extra-lean ground beef
- 3/4 cup shredded aged white cheddar cheese
- 3 tablespoons grated Parmesan cheese
- 2 tablespoons Mazola Corn Oil
- pinch salt and pepper
Instructions
Step 1
Preheat oven to 350°F. Lightly coat a 9-inch square baking dish and a large baking sheet with cooking spray.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Full nutritional information and more recipes by Rose Reisman are available at www.makegood.ca.