Butternut Squash, Cauliflower & Beef Shepherd’s Pie

  Dinner

I love to get creative with classic dishes, such as this colorful version of shepherd's pie. Adding squash and cauliflower boosts the nutritional value and cuts the calories.

Butternut Squash, Cauliflower & Beef Shepherd’s Pie

Average Rating: 4.714285

TOTAL TIME: Prep: 50 min. Bake: 35 min. + standing
YIELD: 6 servings.

Ingredients

  • 4 tablespoons butter, divided, melted
  • 2 tablespoons maple syrup
  • Dash pepper
  • 1 medium butternut squash (about 2-1/2 pounds), peeled and cubed
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1-1/4 pounds ground beef
  • 1 envelope onion soup mix
  • 1 cup water
  • 1 medium head cauliflower, broken into small florets
  • 4 garlic cloves, minced
  • 1 cup freshly grated Parmesan cheese

Instructions

  • 1. Preheat oven to 350°. Combine 2 tablespoons melted butter, syrup and pepper; toss with squash to coat. Roast squash in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Transfer to a large bowl; mash until smooth, stirring in thyme.
  • 2. In a large skillet over medium heat, cook and stir beef, crumbling meat, until no longer pink, 6-8 minutes; drain. Stir in soup mix and water; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 4-6 minutes. Transfer to a greased 13x9-in. baking dish.
  • 3. Top evenly with cauliflower. Sprinkle with garlic; drizzle with remaining melted butter. Spread squash mixture over top. Bake, uncovered, until cauliflower is tender, 35-40 minutes. Sprinkle with cheese. Let stand 10 minutes before serving.

Nutrition Facts

1-1/2 cups: 438 calories, 23g fat (11g saturated fat), 90mg cholesterol, 798mg sodium, 37g carbohydrate (11g sugars, 9g fiber), 25g protein.

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