Best Shepherds Pie With Squash And Potato Topping Recipes

TURKEY SHEPHERD'S PIE WITH BUTTERNUT SQUASH

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.

SAUSAGE SHEPHERD'S PIE WITH SWEET POTATOES AND SQUASH

Steps:

• Cook sweet potatoes, squash and russet potato in large saucepan of boiling salted water until tender, about 25 minutes. Drain. Return all potatoes and squash to same saucepan and mash. Stir over medium heat until excess moisture evaporates, about 5 minutes. Add butter and syrup. Season to taste with salt and pepper. Mash mixture until smooth.
• Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Cook sausage in large skillet over medium-high heat until sausage is brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl; reserve 1 tablespoon of drippings in skillet. Add onions and garlic to skillet and sauté over medium-high heat until onions are tender and golden, about 7 minutes. Add onion mixture to sausage. Season to taste with salt and pepper. Cool. Mix in peas, corn, cream, egg, curry powder, coriander and hot sauce.
• Transfer sausage mixture to prepared baking dish. Spoon mashed potato mixture over; smooth top. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through and potatoes begin to brown around edges, about 45 minutes (or about 1 hour for casserole that has been refrigerated). Let stand 5 minutes before serving.

PHILLY-CHEESESTEAK SHEPHERD'S PIE WITH SPAGHETTI SQUASH TOPPING

Steps:

• Whisk beer, extra-virgin olive oil, garlic, 2 dashes Worcestershire sauce, thyme, red pepper flakes, salt, and black pepper together in a bowl and pour into a resealable plastic bag. Add steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight.
• Remove steak from the marinade and shake off excess. Discard the remaining marinade.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Preheat oven to 350 degrees F (175 degrees C).
• Cook steaks on the preheated grill until firm and reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Let steak rest; cut into 1x1/2-inch strips.
• Place squash, cut-side down, on a rimmed baking sheet. Pour enough water into baking sheet to reach 1/4-inch up the side of squash.
• Bake in the preheated oven until squash is tender, about 30 minutes. Remove from baking sheet and cool until easily handled. Scoop and discard seeds and shred the squash meat into a bowl using a fork.
• Mix egg into shredded squash. Whisk 1/4 cup flour, garlic powder, onion powder, salt, and black pepper in a separate bowl; mix into squash mixture.
• Heat olive oil in a large skillet over medium heat; cook and stir onion, red bell pepper, and yellow bell pepper until beginning to brown, 5 to 10 minutes. Add broth, 4 dashes Worcestershire sauce, and thyme; bring to a simmer. Slowly stir 1 tablespoon flour into mixture until thickened, adding more flour if needed. Stir steak into mixture and remove from heat.
• Spray a 9-inch square casserole dish with cooking spray. Add beef mixture to dish and carefully spread squash mixture over steak.
• Bake in the oven for 30 minutes. Sprinkle Swiss cheese over squash layer. Increase temperature to 425 degrees F (220 degrees C) and cook until cheese begins to brown, checking every 5 minutes, about 15 minutes.