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Squash and Sausage Shepherd's Pie

Makes: 6 servings
Prep 40 mins Bake 425°F 15 mins to 20 mins
Squash and Sausage Shepherds Pie
Ingredients
  •  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)
Directions

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.

Nutrition Facts (Squash and Sausage Shepherds Pie)
  • Servings Per Recipe 6,
  • cal. (kcal) 372,
  • Fat, total (g) 20,
  • chol. (mg) 51,
  • sat. fat (g) 10,
  • carb. (g) 35,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 1,
  • Trans fatty acid (g) 0,
  • fiber (g) 7,
  • sugar (g) 9,
  • pro. (g) 19,
  • vit. A (IU) 22157,
  • vit. C (mg) 51,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 6,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 85,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 1146,
  • Potassium (mg) 1223,
  • calcium (mg) 192,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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