Shepherd’s Pie with Squash

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

Serves 6


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.

• Set aside.

Butternut Squash:

• 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.

• Season with salt and pepper and put aside.
To assemble:

• 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.

• Serve hot with brown gravy.


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