Shepherd’s Pie with Squash

Yummy Shepherd's Pie with Squash

Here is a nice shepherd’s pie recipe adapted from the one in Doris’s Greenspan’s, “Everyday Dorie, The Way I Cook.” cookbook I’ve made it a few times now, and it’s been smashing every time. I especially like the squash in the filling, and of course, the mashed potatoes on top.

Shepherd’s Pie with Squash

Serves 4-6

Topping:

2 pounds yellow potatoes, peeled and cut into 2-inch chunks
2 tbsp butter
4 to 6 tbsp whole milk
Salt and fresh ground pepper, to taste
 
Filling:
 
2 tbsp olive oil
1 pound (454g) lean ground beef
½  pound (227 g)mild pork sausages (squeeze filling out of sausage links)
1 medium onion, coarsely chopped
1 large garlic clove, minced
1/2 cup chicken broth
1 tbsp ground cumin
Grated zest of 1 lemon
1 tsp dried oregano
1 cup canned crushed tomatoes
1/2 pound peeled butternut squash, cut into 1-inch cubes
1/2 cup frozen peas
2 handfuls of fresh spinach
Salt and pepper to taste
 
Directions:
 
For the topping, cook the potatoes in a pot of boiling water until soft, about 10 -15 minutes. Drain and put back into the pot, adding the butter and milk. Mash until you have mashed potatoes. Season with salt and pepper, and set aside. 
 
For the filling, preheat oven to 350 degrees F.

In a medium-large Dutch oven heat oil over medium-high heat. Add ground beef and sausage and cook until no longer pink, about 7 minutes. Add the onions and garlic and sauté until mixture is cooked through and onions are soft. If there is a lot of fat in the pan, now is the time to drain some off to reduce the fat content. 
 
Next, add in the broth, cumin, lemon zest, oregano, tomatoes and squash. Bring to a boil, then lower the temperature to simmer. Cover with a lid and cook until squash is tender, about 20 minutes. Add frozen peas and spinach and stir until wilted. Season with salt and pepper to taste
 
Spoon the prepared mashed potatoes on top. Place pan in the oven and cook another 20 minutes until piping hot and serve.

 

Shepherd's Pie