This Shepherd’s Pie with Butternut Squash is a healthy twist on the classic, made with savory ground meat, hearty vegetables, and a creamy butternut squash and parsnip topping for cozy comfort food.
As the crisp and chilly weather of fall moves into Michigan, there is nothing as warm and comforting as Shepherd’s Pie. Loaded in vegetables and nutrients, this delicious meal is sure to warm your belly and soul. In usual Liz fashion, I decided to create a slightly healthier take on the classic Irish dish. Instead of using mashed white potatoes, I opted for butternut squash and parsnips. The two blend together to create a unique flavor twist that your dinner guests will welcome.
While you could use ground turkey, I opted instead for the more caloric ground lamb or beef. Why? Two reasons: flavor and nutrients. In moderation, red meat is an excellent addition to any diet!
Ingredients
- Ground meat: I love to use ground lamb for a traditional shepherd’s pie, but you can you ground beef as well.
- Vegetables: Fresh butternut squash, parsnips, and onion, along with from frozen veggies like corn and peas.
- Milk & yogurt: The milk and yogurt help the mashed squash and parsnip mixture to be creamy and smooth.
- Spices: Garlic, salt, pepper, tomato paste, and Worcestershire sauce all flavor the shepherd’s pie.
- Parmesan cheese: A little nutty and salty in flavor in the perfect topping.
How to Make Healthier Shepherd’s Pie with Butternut Squash
Step 1. Peel and chop your squash and parsnips and dice your onion.
Step 2. Place butternut squash and parsnips in a large pot of water and bring to a boil, then simmer for about 10 minutes. Then drain.
Step 3. Whisk together milk, yogurt, butter, salt and pepper.
Step 4. Mash the butternut squash and parsnips with the milk mixture until smooth.
Step 5. While squash is cooking, add some oil to a large skillet and brown the ground lamb.
Step 6. Add onion and garlic and sauté until soft, then add the flour and cook for a couple more minutes.
Step 7. Then add tomato paste, Worcestershire sauce, and chicken broth. Simmer, stirring frequently, until gravy forms.
Step 8. Add in mixed frozen vegetables, and stir until cooked through. Then transfer to a casserole dish and top with the mashed squash and parsnips, and sprinkle with the parmesan cheese.
Toss in the oven at 375 and bake around 20-30 minutes, until bubbly. Serve garnished with some fresh parsley, then enjoy your Healthier Shepherd’s Pie with Butternut Squash!
More Comfort Recipes
- Baked Chicken and Sweet Potatoes
- Healthy Baked Mac and Cheese with Pumpkin
- Sausage and Eggplant Baked Pasta
- Bison and Mushroom Stuffed Peppers
- Vegetable Soup
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Ingredients
Instructions
- Pre-heat oven to 375 degrees.
- Place cubed butternut squash and parsnips in a large pot and cover with cold water. Bring to a boil and simmer for 10 minutes or until fork tender; drain and place back in warm pan.
- Add milk, butter, Greek yogurt, salt and pepper then mash or whip until smooth.
- Meanwhile, in a deep sauce pan, heat olive oil over medium-high heat. Add lamb to the pan, along with salt and pepper to taste, and brown for 7-8 minutes, using a wooden spoon to break into small pieces.
- Add onion and garlic and saute 5 more minutes until onions are soft.
- Add flour and cook for 1-2 minutes before adding chicken broth, tomato paste and Worcestershire sauce. Simmer, stirring frequently, until gravy forms and sauce thickens, about 6-7 minutes. Add in mixed vegetables and simmer 5 additional minutes.
- Pour mixture into a large lasagna sized pan. Top with whipped butternut squash and parsnips then sprinkle Parmesan cheese on top. Bake for 20-30 minutes or until bubbles form around the edges. For a crispy top, turn oven to broil and cook additional 5-8 minutes or until squash topping becomes nicely browned.
Liz’s Notes
Nutrition
Frequently Asked Questions
Onions, corn, carrots, celery, and peas are most commonly used in shepherd’s pie.
Adding a little bit of flour or cornstarch will normally help to thicken the sauce, as well as using tomato paste instead of tomato sauce.
In today’s terms, they’ve almost become synonymous. But traditionally, shepherd’s pie is made with ground lamb, while cottage pie is made with ground beef.
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