Butternut Squash Shepards Pie

This recipe is adjusted from the Sheppard’s pie I usually make with potato. Since I am trying to eat less potato, I am substituting with squash.

Ingredients:

Outer Layers-

• 1 butternut squash (3-4 lbs), peeled and cubed
• 2 Cups filtered water or broth
• 1 tsp. unrefined salt (if needed)
• 2 Tbs grass-fed butter, ghee, or coconut oil

Filling-

• 2 Tbs grass-fed butter, ghee, or coconut oil
• ¼ Cup pine nuts
• 1 lg. onion, minced
• 1 lb. ground lamb or beef
• 1 tsp. unrefined salt
• 1 tsp. all spice powder
• Dash of fresh ground pepper (optional
• ¼ tsp cayenne pepper (option to add a little kick)

*To make this simple, you can layer each individual serving dish with mashed butternut squash, and then top it with the meat filling. This will keep it simple.

*If you wish to bake it so that it becomes a bit firmer and slightly browned, follow the full instructions.

Instructions:

1. Preheat oven to 375 F.
2. Place the butternut squash, water (or broth), and salt (if needed) in a pot.
3. Bring to a boil and lower heat to medium-low. Cover and let simmer until tender, about 20 minutes.
4. When done, remove excess liquid if needed and add 2 Tbs. butter. Mash well and set aside.

1. While the squash is cooking, melt the butter in a frying pan on medium-low heat.
2. Then add the pine nuts and stir constantly until golden.
3. Once golden color is achieved, remove with a slotted spoon to a bowl, leaving the butter in the frying pan. Set aside.
4. 
5. Add the minced onion to the frying pan with butter and sauté until turning golden.
6. Then add the meat, salt and spices.
7. 
8. Continue to cook until the meat is fully browned.
9. Add the pine nuts, mix, and remove from heat.

Layering the pan–

Choose any shape pan you like that will hold the mashed butternut squash and the filling; 9×13 works well, but I like a round dish.

Butter the pan and layer the bottom with ½ of the mashed butternut squash.

Next, layer the middle with all of the meat mixture.

Then with the other half of the mashed butternut squash, layer the top.

Bake in a preheated oven for about 20 minutes or until begining to turn golden and has firmed up.

This goes well with a simple salad.