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Butternut Squash + Sweet Potato Shepherd’s Pie

by evh on November 14, 2014

Butternut Squash + Sweet Potato Shepherd's Pie | LocalSavour.com

Butternut Squash + Sweet Potato Shepherd’s Pie ~ I believe I have an aversion to the cold.  I am not sure exactly when it all started. I remember a time when I loved the snow –– the magic of the holiday lights glowing on frosty, white dunes, sled-riding down our neighbors hilly driveway, and bundling up in so many layers of clothes that you could hardly move. Then, coming inside, slightly sweaty but rosy cheeked and slurping up as much hot coco with marshmallows as I could –– these were good times. Now, I am a complete wimp when it comes to the cold weather. Is it an age thing? or just living in the southern half of the states for so many years thing? I am not sure. One thing that I do know is that these “colder” days require more oven time. The oven not only helps to warm up the kitchen (and the house) but it’s great for making hearty fare even if you don’t leave your house all day due to the weather conditions. Who me? This Butternut Squash + Sweet Potato Shepherd’s Pie will warm you up right down to your very soul and on the (super) plus side you can eat it inside your cozy house. Stay warm my friends.

Butternut Squash + Sweet Potato Shepherd's Pie | LocalSavour.com

It’s like a sunshine pie.

Butternut Squash + Sweet Potato Shepherd's Pie | LocalSavour.comTime to warm up.

Butternut Squash + Sweet Potato Shepherd's Pie
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Servings Prep Time
6 -8 servings 15-20 minutes
Cook Time
20-30 minutes
Servings Prep Time
6 -8 servings 15-20 minutes
Cook Time
20-30 minutes
Butternut Squash + Sweet Potato Shepherd's Pie
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Servings Prep Time
6 -8 servings 15-20 minutes
Cook Time
20-30 minutes
Servings Prep Time
6 -8 servings 15-20 minutes
Cook Time
20-30 minutes
Ingredients
for the butternut squash + sweet potato mixture
  • 2 large sweet potatoes peeled and chopped
  • 1 large butternut squash peeled, seeded, and chopped
  • 1/2 cup heavy cream
  • 1 large egg yolk
  • 1/2 teaspoon kosher salt
for the meat mixture
  • 1 pound ground beef, turkey, or lamb
  • 2 medium clove garlic minced
  • 1/2 cup green onion chopped
  • 2 Tablespoons unsalted butter
  • 2 Tablespoons all-purpose flour
  • 1 cup water
  • 1 Tablespoon Worcestershire sauce
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
Servings: -8 servings
Units:
Instructions
  1. Place a large pot over medium high heat and add in potatoes and butternut squash and enough water to cover them by about a 1/2". Bring to a boil and cook until softened throughout -- about 10-12 minutes. Once softened drain off all of the water well. Add in heavy cream, egg yolk, honey, and salt and mix together until well combined and fairly smooth and set aside.
  2. Place a heavy duty pan over medium high heat and add in ground meat and garlic. Stir and cook until meat has browned and cooked through completely. Drain off any excess oil, stir in green onions and set aside.
  3. Preheat oven to 350 degree. In a small pan, add butter and flour and place over medium high heat. Whisk together until smooth and butter has melted completely. Next add in water and Worcestershire sauce, salt and pepper. Stir until well combined and sauce is smooth. Pour mixture over the cooked ground meat and stir together well.
  4. Place meat mixture into the bottom of a pie pan or 9" dish oven safe pan and spread out evenly. Next, top meat mixture with the butternut squash and sweet potato mixture and spread out evenly. Place into the oven and cook for 20-30 minutes or until cooked through and slightly golden on top. Remove from the oven and serve.
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