Shepard’s pie is a wonderful anytime dish! This was a yummy rendition I made based on a recipe from Costa Vanikiotis’s at Eveready Diner, Hyde Park, NY. You can keep this dish veggie by skipping the meat part.
Shepherd’s Pie with Squash
3 tablespoons olive or canola oil
1 pound ground lamb/ beef (or mixed veggies)
5 large russet potatoes
8 tablespoons butter, melted
1 tablespoon brown sugar
1 medium red onion, diced
1 packet corn (frozen)
1 large butternut squash
4 cups sour cream
Salt and freshly ground black pepper
Brown gravy, for serving
Preheat oven to 400 degrees F.
• In a large pan over medium heat, add oil and onion.
• Saute onion until soft, but not brown.
• Add ground lamb to pan and continue cooking for 12 minutes or until cooked through and browned.
• Season with salt and pepper.
• In a separate, small pan over medium low heat add 1 tablespoon of butter and corn kernels.
• Cook for 3 minutes and season with salt and pepper.
• Cut butternut squash in half and place skin side down on a baking pan.
• Roast the butternut squash for approximately 40 minutes at 400 degrees F or until very soft.
• When finished, cool slightly and scoop out meat from the skin with a large spoon.
• In a bowl, mash the butternut squash and add 2 tablespoons of butter and 1 tablespoon brown sugar.
• Season with salt & pepper.
• Place aside.
• Peel potatoes and place in a large pot.
• Add enough cold water to cover potatoes by 1 inch.
• Put pot, covered over high heat and bring to a boil until a thin bladed knife or toothpick can be inserted easily, about 15 minutes.
• Drain and mash potatoes with 4 tablespoons of butter and 1/4 sour cream.
• In a glass Pyrex dish place some of the corn to form the first layer.
• To create the second and third layers, place a generous amount of ground lamb and butternut squash on top of the corn.
• Top with mashed potatoes using either a spoon or pastry bag and pipe.
• Bake in the oven for 20 minutes at 400 degrees F until potatoes are browned.