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Butternut Squash, Cauliflower & Beef Shepherd’s Pie

I love to get creative with classic dishes, such as this colorful version of shepherd's pie. Adding squash and cauliflower boosts the nutritional value and cuts the calories. —Jenn Tidwell, Fair Oaks, California
  • Total Time
    Prep: 50 min. Bake: 35 min. + standing
  • Makes
    6 servings

Ingredients

  • 4 tablespoons butter, divided, melted
  • 2 tablespoons maple syrup
  • Dash pepper
  • 1 medium butternut squash (about 2-1/2 pounds), peeled and cubed
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1-1/4 pounds ground beef
  • 1 envelope onion soup mix
  • 1 cup water
  • 1 medium head cauliflower, broken into small florets
  • 4 garlic cloves, minced
  • 1 cup freshly grated Parmesan cheese

Directions

  • Preheat oven to 350°. Combine 2 tablespoons melted butter, syrup and pepper; toss with squash to coat. Roast squash in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Transfer to a large bowl; mash until smooth, stirring in thyme.
  • In a large skillet over medium heat, cook and stir beef, crumbling meat, until no longer pink, 6-8 minutes; drain. Stir in soup mix and water; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 4-6 minutes. Transfer to a greased 13x9-in. baking dish.
  • Top evenly with cauliflower. Sprinkle with garlic; drizzle with remaining melted butter. Spread squash mixture over top. Bake, uncovered, until cauliflower is tender, 35-40 minutes. Sprinkle with cheese. Let stand 10 minutes before serving.
Nutrition Facts
1-1/2 cups: 438 calories, 23g fat (11g saturated fat), 90mg cholesterol, 798mg sodium, 37g carbohydrate (11g sugars, 9g fiber), 25g protein.

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