Squash And Cauliflower Topped Shepherds Pie Recipes

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 avocado oil in a very large skillet over medium-high heat. Add celery, mushrooms, and onion; saute until onion is translucent, 5 to 7 minutes. Crumble turkey into the skillet. Add parsley, thyme, garlic powder, pepper, red pepper flakes, and salt. Cook until turkey is no longer pink and has absorbed most of the liquid in the skillet, about 15 minutes.
• Sprinkle almond flour over the turkey mixture and cook for 1 minute. Stir in tomato sauce until combined; cook until thickened, about 5 minutes. Transfer to a 9x13-inch baking dish and top with sliced zucchini.
• Preheat the oven to 350 degrees F (175 degrees C).
• Cook cauliflower rice in a large nonstick skillet over medium heat, stirring occasionally, until hot, about 5 minutes. Set 1 cup aside in a large bowl. Transfer remaining cauliflower rice to a food processor with milk and 1 tablespoon butter; blend until smooth. Mix with reserved rice for added texture.
• Spread cauliflower mixture over the meat and zucchini. Cut remaining 1 tablespoon butter into small pieces and dot over the cauliflower. Sprinkle with paprika.
• Bake in the preheated oven until the cauliflower topping has a golden hue, 30 to 35 minutes.

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.

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.

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.