Ingredients
Deconstructed Shepherd's Pie:
- Ground beef - 1 lb
- Salt - 1/2 tsp
- Garlic powder - 1 tsp
- Black pepper - 1/4 tsp
- Garlic - 3 cloves , minced
- Onion - 1 , diced
- Parsley - 1/4 bunch , chopped
- Butternut squash - 1 , peeled and cubed
- Crushed tomatoes - 1 cup
- Arrowroot powder - 1 1/4 tsp
- Cooking oil - 2 Tbsp
- Worcestershire sauce - 2 tsp
- Frozen peas and carrots - 2 cups ((~10 oz.))
- Coconut milk - 1/3 cup
- Ghee - 1 Tbsp
Prep
- Season beef - Season ground meat with salt, garlic powder, and black pepper. (Can be done up to 1 day ahead)
- Garlic / Onion / Parsley - Prep as directed. (Can be done up to 3 days ahead)
- Butternut squash - Peel and cube. (Can be done up to 3 days ahead)
- Tomatoes - Mix crushed tomatoes with arrowroot powder.
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Make
- Place butternut squash into a saucepan and cover with water and some salt. Cover and bring to a boil. Simmer uncovered for 12 to 15 minutes until potatoes can be easily pierced by a knife. Drain and let sit in colander for ~5 minutes to let the steam escape (this creates a creamier consistency to let the residual liquid escape).
- While squash is cooking, heat a skillet or saute pan over medium-high heat. Add cooking oil and then minced garlic. Once you can smell the garlic, add in onions with some salt. Saute for ~3 minutes, until softened.
- Toss in ground beef, breaking it up into smaller pieces with a wooden spoon. Cook until beef starts to brown, 5 to 7 minutes. Add in crushed tomatoes and worcestershire sauce, and saute until a thick sauce has formed around the beef.
- Stir in frozen vegetables and cook until everything is warmed through. Season to taste with more salt, pepper, or worcestershire sauce. If you like things sweeter, consider adding a bit of ketchup (not listed in ingredients).
- Use a masher to mash squash with coconut milk and ghee. Add more coconut milk and ghee as needed (if the potatoes are still dry). Season to taste with salt and pepper.
- Spoon out butternut squash and cover with shepherd’s pie filling and sprinkle with parsley. If you wanted to make this as a bake (more traditional shepherd’s pie), place filling into a 9x9 baker and then cover with mashed butternut squash. Bake at 375F (191C) degrees for 35 to 45 minutes until squash gets some browning.
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