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Deconstructed Shepherd's Pie - Favorites Version
over coconut-milk mashed butternut squash

Active: 35 min Total: 35 min
Our deconstructed shepherd's pie was originally featured the week of 3/17/14 and has become a favorite in a lot of kitchens! Enjoy our shortcut version!
Smarts: If you want the texture of traditional shepherd's pie, just assemble filling and squash in a baking dish and broil.


Deconstructed Shepherd's Pie - Favorites Version:
  • Ground beef - 1 lb
  • Salt - 1/2 tsp
  • Garlic powder - 1 tsp
  • Black pepper - 1/4 tsp
  • Garlic - 3 cloves , minced
  • Onions - 1 , diced
  • Parsley - 1/4 bunch , chopped
  • Butternut squash, 2 to 3 lbs - 1 , peeled and cubed
  • Crushed tomatoes - 1 cup
  • Arrowroot powder - 1 1/4 tsp
  • Cooking oil - 2 Tbsp
  • Worcestershire sauce - 2 tsp
  • Peas and carrots, frozen - 2 cups
  • Coconut milk - 1/3 cup
  • Ghee - 1 Tbsp


  1. Season beef - Season ground meat with salt, garlic powder, and black pepper. (Can be done up to 1 day ahead)
  2. Garlic / Onions / Parsley - Prep as directed. (Can be done up to 3 days ahead)
  3. Butternut squash - Peel and cube. (Can be done up to 3 days ahead)
  4. Tomatoes - Mix crushed tomatoes with arrowroot powder.

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  1. 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 squash can be easily pierced by a knife. Drain and let sit in a colander for ~5 minutes to let the steam escape (this creates a creamier consistency to let the residual liquid escape).
  2. 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.
  3. 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.
  4. 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).
  5. Use a masher to mash squash with coconut milk and ghee. Season to taste with salt and pepper.
  6. 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 8x8 baker and then cover with mashed butternut squash. Broil for 8 to 12 minutes to get that textured crust!



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