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

Previous Next

Ingredients

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.