Sausage Shepherds Pie With Sweet Potatoes And Squash Recipes

Steps:

• Preheat the oven to 400 degrees F.
• Place the squash in a large microwave-safe dish with 1/2 cup of water. Cover the bowl and cook the squash in the microwave for 12 to 14 minutes, until the squash is soft.
• Meanwhile, bring a medium skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it's slightly browned, 2 to 3 minutes.
• Raise the heat to medium high. Add turkey, chopped garlic, 1/4 teaspoon of salt, garlic powder, onion powder, and black pepper to the skillet. Cook and crumble until the turkey is fully cooked, about 12 minutes.
• Drain any excess liquid from the skillet, and transfer the mixture to a casserole dish sprayed with nonstick spray. Evenly top with gravy, followed by frozen mixed veggies. Set aside.
• Drain the excess water from the squash and mash well. Add butter and the remaining 1/4 teaspoon of salt and mix thoroughly. Evenly layer the squash mixture over the mixed veggies.
• Bake in the oven until the topping is slightly crispy, 20 to 25 minutes. Enjoy!

Steps:

• For the mashed sweet potatoes: Scoop sweet potato flesh into a large bowl and mash with a fork or potato masher. Mix in the cream, butter, coriander, ginger and egg yolks. Season to taste with salt and pepper. Scrape into a pastry bag and set aside.
• For the topping: Mix the cheeses, breadcrumbs and fresh thyme together in a bowl. Set aside.
• For the shepherd's pie: Preheat oven to 375 degrees F.
• Render down the bacon in a large saute pan or braiser over medium heat until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the ground turkey to the pan, and cook, stirring often and breaking apart with a wooden spoon, until evenly browned, 5 to 7 minutes. Remove from pan and set aside. Add the onion, leek and sage, and cook until caramelized, another 7 to 10 minutes.
• Stir in the pine nuts, flour, tomato paste, coriander and ginger and cook for 2 more minutes. Add the chicken stock, carrots and meat, then return to a simmer and cook until reduced and nappe (when it thickly coats the back of a spoon), another 10 to 15 minutes. Taste for seasoning.
• Top with an even layer of the sweet potato mixture. Sprinkle evenly with the breadcrumb topping. Bake until golden brown, about 1 hour. Sprinkle with chopped parsley and serve.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In pot of boiling water, cook potatoes for about 15 minutes or until tender.
• Drain well and return to pot. Add margarine and half of the fresh ground pepper and mash until smooth; set aside.
• In a non-stick skillet, heat oil over medium heat. Cook ground round, green pepper and garlic, stirring for 5 minutes.
• Stir in flour and cook, stirring, for 1 minute.
• Add stock to skillet; bring to a boil.
• Add peas, corn, carrots, and remaining ground pepper.
• Spread mixture into 8-inch (2 L) square baking dish. Spread mashed potato over top.
• Bake in the preheated oven for about 15 minutes or until bubbly around edges.

Steps:

• Preheat oven to 375°. In a Dutch oven over medium heat, cook sausage, crumbling meat, until no longer pink, 5-6 minutes; drain. Stir in tomatoes, spinach and 2 cups cheese., Pour sausage mixture into a greased 11x7-in. baking dish; top evenly with mashed potatoes. Bake 20 minutes; sprinkle with remaining cheese. Bake until cheese is melted and top begins to brown, about 20 minutes longer. Let stand 10 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Place squash halves on a baking sheet. Brush insides with about 1 tablespoon olive oil and season with salt and pepper.
• Bake in the preheated oven until squash is tender enough to scoop out and mash, about 30 minutes. Leave oven on.
• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.
• Heat 1 tablespoon oil in a skillet over medium-high heat; stir in onion and garlic. Season with salt and pepper. Saute until onion has softened and browned, 5 to 7 minutes.
• Remove 1/3 of the onion-garlic mixture. Add ground turkey to the skillet with the rest of the onions. Saute until turkey is no longer pink, 5 to 7 minutes. Add turkey gravy, Worcestershire sauce, thyme, and oregano. Cook and stir until flavors combine, 2 to 3 minutes.
• Remove and discard squash seeds and scoop insides into a bowl. Add sweet potatoes, reserved onion-garlic mixture, butter, and milk; mash together until smooth.
• Spread turkey mixture into the bottom of a 9-inch square baking pan. Top with corn and peas; add the sweet potato mash last. Sprinkle with chili powder.
• Bake in the hot oven until top begins to brown, 30 to 45 minutes.

Steps:

• Heat oven to 375°F. Spray shallow 2-quart casserole with cooking spray. In 12-inch nonstick skillet, cook beef, onion, carrots and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in broth, tomato paste, Worcestershire sauce, 3/4 teaspoon of the salt and the thyme. Heat to boiling; reduce heat. Cover; simmer 10 minutes.
• In small bowl, mix flour and water. Stir into beef mixture. Cook 2 minutes, stirring until thickened. Stir in spinach. In large saucepan, place potatoes and enough water to cover. Simmer 10 to 15 minutes or until tender; drain. In large bowl, beat potatoes, milk, butter and remaining 1/2 teaspoon salt until smooth.
• Spoon beef mixture into casserole. Top with potato mixture. Bake uncovered 30 minutes or until potatoes begin to brown.

Steps:

• Cook sweet potatoes, squash and russet potato in large saucepan of boiling salted water until tender, about 25 minutes. Drain. Return all potatoes and squash to same saucepan and mash. Stir over medium heat until excess moisture evaporates, about 5 minutes. Add butter and syrup. Season to taste with salt and pepper. Mash mixture until smooth.
• Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Cook sausage in large skillet over medium-high heat until sausage is brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl; reserve 1 tablespoon of drippings in skillet. Add onions and garlic to skillet and sauté over medium-high heat until onions are tender and golden, about 7 minutes. Add onion mixture to sausage. Season to taste with salt and pepper. Cool. Mix in peas, corn, cream, egg, curry powder, coriander and hot sauce.
• Transfer sausage mixture to prepared baking dish. Spoon mashed potato mixture over; smooth top. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through and potatoes begin to brown around edges, about 45 minutes (or about 1 hour for casserole that has been refrigerated). Let stand 5 minutes before serving.

Steps:

• Scrub and pierce sweet potato; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once., Meanwhile, in a large skillet, cook beef and onion until meat is no longer pink; drain. Add the corn, tomato sauce and spices. Place in a 1-qt. baking dish coated with cooking spray; set aside., When cool enough to handle, cut potato in half; scoop out the pulp and place in a small bowl. Mash with butter, milk, salt and pepper. Spread evenly over meat mixture., Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Steps:

• Peel, chop and boil sweet potatoes and baking potatoes until tender.
• Preheat oven to 350°. Coat a 9x13-inch pan with cooking spray.
• While potatoes are boiling, heat oil in a large skillet over medium heat. Cook onion in oil for about 5 minutes, stirring frequently.
• Stir in the ground "beef" (no need to brown), Textured Vegetable Protein, and basil, and cook and stir for 5 more minutes.
• Mix in the garlic, green beans, and tomatoes, and simmer for 5 minutes.
• Transfer beef mixture to prepared dish.
• Mash the potatoes and mix in the eggs. Spread evenly over meat mixture.
• Bake in a preheated oven for 20 minutes, or until potatoes start to brown on top.
• Sprinkle with cheese and continue cooking for 5 minutes.

Steps:

• prepare topping: cook squash and potatoes in boiling water until tender about 15 minutes.
• drain squash and potatoes; return to pot.
• Add milk, salt, 1/4 tsp black pepper, nutmeg and red pepper. Mash with potato masher until fluffy. Set aside to cool slightly.
• Preheat oven to 375 degrees.
• Prepare filling: saute onion in oil in large skillet until softened, for about 5 minutes.
• Add garlic, saute 1 minute.
• Remove to plate.
• Crumble beef to skillet; cook until browned about 5 minutes.
• Stir in basil, oregano, cumin, salt, thyme, pepper, reserved onion mixture and flour.
• Add tomatoes and green beans.
• Bring to boiling.
• Lower heat; cover and cook 10 minutes.
• Spoon into 13 x 9 x 2 inch glass baking dish.
• Beat egg into squash and potato mixture. Spread over filling, making decorative swirls.
• Sprinkle with paprika if desired.
• Bake in 375 degree oven for 40 minutes or until bubbly and top is golden brown.
• Transfer baking dish to wire rack and cool for 15 minutes before serving.