Shepherd's Pie with Butternut Squash and Edamame
Submitted by:Rachel Gargano
Sooo....I have a surplus of butternut squash sitting around. So what did I do? Topped Shepherd's Pie with it. Yes, instead of potatoes. I'm sorry, what? No, no, believe me, you won't miss them. Stop shaking your head, you won't! Not only that, but I swapped the peas for edamame. Heh. I know, I know - forever messing with the ingredients. But you won't even miss the peas, I promise!
Ingredients
- 1 small butternut squash, cut in half and deseeded
- 1 Tbsp Earth Balance, Smart Balance, or butter
- 1 pound grass fed ground beef
- 1 yellow onion, chopped
- 1.5 cups fresh carrots, cut into coins
- 1 cup frozen shelled edamame
- 1 cup frozen yellow corn
- 1 Tbsp tomato paste
- 1/3 cup dry red wine
- 2 Tbsp flour 2 cups vegetable, chicken, or beef broth
- 1/2 Tbsp olive oil
- 1/2 tsp each salt and pepper
- 2 tsp dried rosemary leaves (crumbled between your fingers)
- 1/4 cup shredded fresh parmesan cheese
Instructions
- Preheat broiler
- Place squash cut-side-down in a microwave-safe baking dish, cover with plastic wrap, then microwave (with the turntable off!) for 15 minutes.
- In a dutch oven, heat oil over medium-high heat. Add beef, salt and pepper, and cook until beef is just done.
- Remove from pan. Add onions to pan and cook for 3 minutes (in left-over oils from beef).
- Add the tomato paste and stir well.
- Add red wine, scrape browned bits from the bottom of the pan, and cook until liquid is almost evaporated.
- Whisk flour into the mixture and cook for about 1 minute, stirring constantly.
- Add broth, carrots, edamame, and corn and stir well and bring to a boil.
- Add beef and simmer for about 8 minutes, or until the mixture becomes thicker and some of the liquid is evaporated.
- In a bowl, remove butternut squash flesh from the skin, then mash with the butter, and a sprinkle of salt and pepper.
- Carefully pour the beef mixture into a 1.5 quart round casserole dish. Spread butternut squash on top then sprinkle with parmesan cheese.
- Broil for 5-8 minutes (watch that the cheese doesn't burn!)
Macronutrients
| Serving size | 6 |
| Carbohydrates | 29 |
| Proteins | 26 |
| Fats | 9 |
