Butternut Squash Shepherd’s Pie
With Mazola® Canola Oil
SERVING SIZE
8 SERVINGS
TOTAL TIME
1 HOUR 10 MINUTES
SKILL LEVEL
INTERMEDIATE
Ingredients:
Squash Topping:
- 4-1/2 cups 1/2 to 3/4-inch cubed butternut OR acorn squash
- 2 tablespoons Mazola Canola Oil
- 3 tablespoons grated Parmesan cheese
- Dash salt and pepper
- 3/4 cup shredded very sharp white cheddar cheese
Meat Mixture:
- 1 tablespoon Mazola Canola Oil
- 1-1/2 cups finely chopped onion
- 2 teaspoons crushed garlic
- 3/4 cup coarsely chopped carrots
- 1 pound/500 g extra lean ground beef
- 1-1/2 tablespoons all-purpose flour
- 1-1/2 tablespoons tomato paste
- 3/4 cup tomato sauce
- 1/3 cup low-sodium beef OR chicken broth
- 1 teaspoon dried basil
- 3/4 cup shelled, frozen edamame
- Dash salt and pepper
Instructions:
- Preheat oven to 425°F.
- Brush Mazola Canola Oil over the squash and place face down on a baking sheet; roast for 15 to 20 minutes, just until tender.
- While squash is roasting, heat Mazola Canola Oil in large, nonstick skillet over medium-high heat.
- Add onion; sauté 3 minutes.
- Add garlic and carrots; sauté for 3 minutes.
- Add ground beef; cook for 5 to 7 minutes or until lightly browned, breaking up meat as it cooks.
- Stir flour into meat mixture; cook 1 minute.
- Add tomato paste, tomato sauce, broth and basil.
- Cover and cook over low heat for 3 minutes.
- Add edamame; cook 1 minute.
- Add salt and pepper.
- Remove from heat and set aside.
- Place roasted squash in bowl and slightly mash.
- Stir in oil, Parmesan cheese, and salt and pepper; set aside.
- Spoon meat mixture into a greased 9-inch square baking dish; spoon squash mixture evenly over meat mixture.
- Sprinkle with cheddar cheese.
- Bake at 350°F for 25 to 30 minutes or until cheese is melted and lightly browned.
Recipe provided by Rose Reisman.
