Butternut Squash Shepherd’s Pie (Paleo, Whole30)
It’s high time for a comfort food recipe around here. Yes the holidays are filled with sweets and treats, but they are also filled with warm comforting casseroles that satisfy you to your core.
Like this yummy Butternut Squash Shepherd’s Pie. NOM. It has all the goodness of a regular shepherd’s pie, but it’s kicked up a notch with a roasted squash and potato topping seasoned with thyme and sage. Oh and it’s naturally Paleo, Whole30, Gluten-free, Grain-free, Dairy-free, and made of all natural ingredients. Could it get any better?
If you haven’t tried adding butternut squash to your shepherd’s pie. Now is the time! It is just sooo good.
Butternut squash adds a sweet, earthy, nutty flavor to the whole dish, while also adding quite a bit of vitamins and minerals.
Butternut squash is high in antioxidants and has a ton of vitamin A, which boosts your immune system. And we all need this time of year! But seriously… one serving of butternut squash has about 450% of one’s required daily value of vitamin A. That is awesome.
I love that a whole butternut squash is packed into this Butternut Squash Shepherd’s Pie recipe. You basically get all the benefits of extra veggies, but in a “meat and potatoes form”.
This makes it a win-win for me. My husband loves meat and potatoes, and I love veggies. So we both win here.
I actually had the idea to post a recipe like this ever since I made a mashed butternut squash recipe back in early November.
I had used that butternut squash and potato mash as a topping for a shepherd’s pie and it was so incredibly delicious that I knew I had to work on a recipe to post here.
Sooo I came up with a creamy butternut squash and potato mash. It’s seasoned with thyme, rubbed sage, garlic powder, and onion powder. I added coconut cream to the mix to make it a bit more creamy.
Then, I made a shepherd’s pie meat filling with ground beef and ground turkey. I like using both types of meat because I think the flavor goes very well together and it lightens things up a bit.
I make shepherd’s pie pretty often so I’ve nailed down how I like the filling. I find that tomato paste, apple cider vinegar, onion powder, chili powder, chopped tomatoes and bone broth to create a great meat gravy base. It’s incredibly tasty and works so well here.
Which is great because this recipe makes quite a bit of shepherd’s pie.
My husband and I enjoyed it for lunch for a full week. And I never got tired of it!!
Some of you saw this dish on my Instagram stories and asked for the recipe, so I’m happy to be posting it now. 🙂
Butternut Squash Shepherd’s Pie (Paleo, Whole30)
Mashed Butternut Squash and Potato Topping:
- 1 butternut squash, , cut in half and seeded
- ½ Tbs olive oil
- ½ tsp salt, , plus an extra pinch for the squash
- ¼ tsp ground black pepper, , plus an extra pinch for the squash
- ½ tsp dried thyme, , plus an extra pinch for the squash
- ½ tsp rubbed sage, , plus an extra pinch for the squash
- 3 lbs gold potatoes, , sliced into 1 inch thick pieces
- ¼ cup coconut cream, (Savoy tastes great and has no preservatives)
- 1 tsp garlic powder
- ½ tsp onion powder
Meat filling ingredients:
- 2 tsp olive oil
- 2 cups sliced carrots, ( this was 3-4 carrots for me)
- 1 onion, , diced (this was 1 cup for me)
- 3 cloves garlic, , diced
- 1 lb ground beef
- 1 lb ground turkey
- ¾ tsp black pepper
- 1 tsp salt
- 1 tsp dried thyme
- 1 Tbs coconut flour
- 4 Tbs tomato paste, ( Cento is paleo)
- 1 Tbs apple cider vinegar
- 1 tsp onion powder
- 1 tsp chili powder
- 1 ½ cups chopped tomatoes, ( Pomi is my all time favorite)
- 1 ½ cups chicken stock or bone broth
Start by making the mashed butternut squash topping:
- Preheat your oven to 400 degrees. Cover a cookie sheet in aluminum foil. Cover the cut sides of the butternut squash in ½ Tbs olive oil, a hefty pinch of salt, a hefty pinch of black pepper, a hefty pinch dried thyme, and a hefty pinch of rubbed sage. Rub the spices into the squash. Place the squash, cut sides down, onto the cookie sheet. Roast the squash in the oven for 45 minutes, until soft and you can easily stab it with a knife. Set aside once done.
- While the butternut squash is roasting, boil water in a large pot. Put the sliced potatoes inside and cook until you can easily stab the potatoes with a knife, 20-25 minutes. Strain, and put into a large bowl and mash with potato masher. Add ¼ cup coconut cream, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp salt, ¼ tsp ground black pepper, and mash. Set aside.
- Remove the skin of the butternut squash and then put the squash into the large bowl with the potatoes and mash with a masher. Set aside once everything is mashed well together.
Then make the Shepherd’s pie meat filling:
- Put 2 tsp of olive oil and 2 cups of sliced carrots into a large pot, mix, and heat over medium-high heat. Sauté the carrots until tender, about 4-5 minutes. Add 1 cup of diced onions and the diced garlic, mix and sauté for 1-2 minutes.
- Reduce the heat to medium, add the ground beef and turkey to the pot and mix breaking it up into smaller pieces. Top the meat with ¾ tsp pepper, 1 tsp of salt, and 1 tsp of dried thyme. Mix and cook until the meat is browned, about 5 minutes.
- Add 1 Tbs of coconut flour to the meat and mix. Then add the 4 Tbs of tomato paste, 1 Tbs of apple cider vinegar, 1 tsp of onion powder, and 1 tsp of chili powder to the meat and mix. Add 1.5 cup of chopped tomatoes, mix.
- Add 1.5 cup of chicken stock or bone broth and simmer until the sauce reduces to a gravy, about 5-7 minutes.
- Pour the shepherd’s pie filling into a large pan, 9 in x 13 in. Top the meat in the mashed butternut squash topping, using a spatula to evenly spread it out.
- Bake for 20-25 minutes.
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