This is a delicious comfort meal. I’ve added a few twists to the dish.
When I was a vegetarian, I used lentils and lots of veggies. Kabocha squash gives this dish a unique twist.
Whether you make this version of shepherd’s pie with lamb, beef or lentils, it is packed with protein and vegetables — perfect for a chilly evening.
Shepherd’s Pie
From the kitchen of Priya Hutner
TOPPINGS
3 medium potatoes, peeled & diced small
1 small kabocha squash (roasted) or 2 large sweet potatoes, diced small
4 T butter
¼ C half and half
1 t salt
1 t black pepper
FILLING
1 T olive oil
1 medium onion, diced
2 carrots, peeled & sliced
1 C green beans, steamed for 3 minutes, cut into thirds
1 C celery, sliced
2 cloves garlic, sliced
1 lb. ground beef or lamb or ½ lb. of each (*or vegetarian version)
1 T flour
1 C butternut squash, cubed
2 C frozen peas
1 C frozen corn
1 C broth, beef or vegetable
1 ½ t salt
1 t fresh ground black pepper
1 t thyme
1 t rosemary
Preheat oven to 375 degrees F. Roast kabocha squash in oven on baking sheet until cooked, 20 to 30 minutes. Remove the skin and mash with 1 T of butter.
