Turkey Squash Shepard's Pie
Savor a comforting Turkey Squash Shepherd's Pie made with ground turkey, butternut squash, and seasonal vegetables. Ideal for a healthy, satisfying meal.
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Ingredients
2 lb ground turkey
2 cups butternut squash, cooked
3 large carrots, diced
2 celery stalks, diced
1 cup frozen peas
½ onion, chopped
2 cloves of garlic, minced
1 tsp fresh thyme
1 tsp cumin
4 TBSP olive oil
1 15oz can of crushed tomatoes
1 TBSP butter
1/2 cup unsweetened nut milk
2 tsp salt
907 gram ground turkey
232 gram butternut squash, cooked
3 large carrots, diced
2 celery stalks, diced
185 gram frozen peas
½ onion, chopped
2 cloves of garlic, minced
1 tsp (5 ml) fresh thyme
1 tsp (5 ml) cumin
4 TBSP (60 ml) olive oil
425 gram can of crushed tomatoes
1 TBSP (15 ml) butter
118 ml unsweetened nut milk
2 tsp (10 ml) salt
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Instructions
- Preheat the oven to 400°F or 204°C
- Prepare your butternut squash for cooking by cutting lengthwise and removing the seeds. Drizzle 1 TBSP of olive oil on top and roast in the oven for 35-40 minutes or until soft and can easily be pierced with a fork.
- While squash is cooking, heat 1 TBSP of olive oil in a large ceramic pot. Season the turkey with cumin and brown it until just cooked through. Remove with a slotted spoon and set aside.
- Heat 2 TBSP of oil in the pot, and sauté onions until translucent.
- Add garlic and sauté for another 2 minutes.
- Add carrots, celery, 1 tsp of salt, thyme and the can of tomatoes and simmer for 10 minutes until vegetables are soft.
- Add peas and sauté for two additional minutes.
- Place veggie mixture and ground turkey in a 10 x 7 baking dish and set aside.
- When butternut squash is thoroughly cooked, scoop 2 cups (232 gram) into a stove top pan. Add butter, milk and 1 tsp salt and mash together.
- Place butternut squash mash on top of the turkey and veggies.
- Place casserole dish back in the oven and bake for 30 minutes until the squash becomes slightly golden brown on top. Enjoy!
Nutritional Info
Storage
Notes
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