Squash And Cauliflower Topped Shepherds Pie Recipes

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TURKEY SHEPHERD'S PIE WITH BUTTERNUT SQUASH

This is a great twist on a basic shepherd's pie that has a ton of flavor with butternut squash, ground turkey, and sweet potatoes. A lighter, but still hearty version of a great comfort food! Also very adaptable depending on what you have on hand.

Provided by BlbryCpcake

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 1h22m

Yield 8

Number Of Ingredients 16



Turkey Shepherd's Pie with Butternut Squash image

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.

Nutrition Facts : Calories 220.6 calories, Carbohydrate 25.3 g, Cholesterol 45.6 mg, Fat 8.2 g, Fiber 4 g, Protein 13.7 g, SaturatedFat 2.3 g, Sodium 165.5 mg, Sugar 5 g

1 butternut squash, halved lengthwise
1 tablespoon extra-virgin olive oil, divided
salt and ground black pepper to taste
1 sweet potatoes, diced
1 medium onion
1 clove garlic, chopped
1 pound ground turkey, or more to taste
½ cup turkey gravy
1 teaspoon Worcestershire sauce
¼ teaspoon dried thyme, or to taste
¼ teaspoon dried oregano, or to taste
1 tablespoon butter
2 teaspoons milk, or to taste
½ cup frozen corn
½ cup frozen peas
¼ teaspoon chili powder, or to taste

SQUASH AND CAULIFLOWER TOPPED SHEPHERDS PIE

Make and share this Squash and Cauliflower Topped Shepherds Pie recipe from Food.com.

Provided by megan.macaulay

Categories     Low Cholesterol

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9



Squash and Cauliflower Topped Shepherds Pie image

Steps:

  • Saute turkey with onions and fresh mushrooms. Stir in a can of corn with juice if you wish. Also add a can of light mush soup for gravey. Set aside in a 9x13 pammed pan.
  • Cook 5-6 cut carrots, drain and put on top of meat.
  • Cut up and cook cauliflower, long beige squash a sweet pot. Mash and spread over top of carrots. Leave a hole in the middle of cauliflower mixture for gravey to bubble up! Pu in a 350 degree oven for about 40 mins or heated through.

Nutrition Facts : Calories 704.7, Fat 21.3, SaturatedFat 5.2, Cholesterol 156.5, Sodium 549.5, Carbohydrate 83.6, Fiber 15.3, Sugar 20.9, Protein 57.1

2 lbs lean ground turkey
1 onion
227 g mushrooms
1 (15 ounce) can corn
1 (10 ounce) can light mushroom soup
5 -6 carrots
1 cauliflower
1 sweet potato
1 butternut squash

SQUASH PIE

A wonderful use for fall squash. If there is too much filling, surplus may be baked in custard cups set in pan of hot water. Do not bake together with the pie, because the steam from the water will make the pie soggy.

Provided by Carol

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Butternut Squash

Yield 8

Number Of Ingredients 10



Squash Pie image

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
  • Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
  • Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.

Nutrition Facts : Calories 319.8 calories, Carbohydrate 48.1 g, Cholesterol 78.4 mg, Fat 12.1 g, Fiber 2.6 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 202.3 mg, Sugar 30.5 g

1 recipe pastry for a 9 inch single crust pie
1 cup white sugar
⅛ teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
1 pinch salt
1 tablespoon butter, melted
½ teaspoon ground ginger
2 cups hot milk
2 pounds butternut squash
3 eggs

SHEPHERD'S PIE WITH SQUASH AND POTATO TOPPING

A twist on a classic! The squash adds a bit of color and a nice flavor to the topping. Good old comfort food.

Provided by MA HIKER

Categories     Meat

Time 1h40m

Yield 1 1/2 cup, 8 serving(s)

Number Of Ingredients 21



Shepherd's Pie With Squash and Potato Topping image

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.

Nutrition Facts : Calories 408.9, Fat 17.7, SaturatedFat 5.9, Cholesterol 85.4, Sodium 820.1, Carbohydrate 43.6, Fiber 8, Sugar 10.1, Protein 22.5

1 medium butternut squash (about 1 1/2 pounds, peeled and cut into 1 inch cubes)
3 large baking potatoes (about 1 1/2 pounds, peeled and cut into 1 inch cubes)
3/4 cup low-fat milk
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cayenne pepper
3 medium onions, chopped
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 1/2 lbs ground beef
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground thyme
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 (28 ounce) can chopped tomatoes
1 lb green beans, trimmed and cut into 1/2 inch lengths
1 egg

OLD-FASHIONED CUSHAW PIE

Early in the summer, I found an unknown plant growing in my front garden. Think it might be a squash vine, I let it grow and discovered cushaws! Sweet like pumpkins but very green, they make perfect, delectable pies.

Provided by SouthernSon

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h20m

Yield 16

Number Of Ingredients 13



Old-Fashioned Cushaw Pie image

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until very tender, 15 to 20 minutes.
  • Blend squash in a blender until smooth. Pour 6 cups squash puree into a large mixing bowl. Reserve any extra squash puree for a separate use.
  • Stir cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg into 6 cups squash puree; whisk until smooth. Cover and set aside.
  • Mix flour and 1 teaspoon salt together in a bowl. Cut butter into flour mixture; add water and mix well. Add more flour to dough if it is too wet. Cut dough in half and roll onto a floured work surface; form into two 10-inch circles. Press dough into 2 pie pans and pour squash filling into each.
  • Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving.

Nutrition Facts : Calories 460.1 calories, Carbohydrate 53.5 g, Cholesterol 131.8 mg, Fat 27.3 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 16.5 g, Sodium 398 mg, Sugar 31.7 g

1 large cushaw squash - peeled, seeded, and chopped
3 cups heavy whipping cream
1 ½ cups clover honey
4 eggs
¼ cup molasses
5 teaspoons ground cinnamon
1 tablespoon ground ginger
2 teaspoons salt, divided
¼ teaspoon ground allspice
¼ teaspoon nutmeg
2 cups hard white flour, or more as needed
12 ⅔ tablespoons butter, softened
7 tablespoons ice-cold water

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