BUTTERNUT SQUASH AND SAUSAGE SHEPHERD PIE

BUTTERNUT SQUASH AND SAUSAGE SHEPHERD PIE image

Yield 6 people

Number Of Ingredients 18

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)

Steps:

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.