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Shepherd’s Pie with Butternut Squash & Edamame

by ADMIN on SEPTEMBER 7, 2013

Sooo… I have a surplus of butternut squash sitting around. You already guessed that, though, didn’t you.

What can I say, I’m going for local produce; and up here in the North East we’ve got hearty squash up to wazoo in the winter.

So what did I do? Topped Shepherd’s Pie with it. Yes, instead of potatoes. I’m sorry, what? No, no, believe me, you won’t miss them. Stop shaking your head – you won’t!

Not only that, but I swapped the peas for edamame. Heh. I know, I know… forever messing with the ingredients.

But you won’t miss those peas either, I promise. Shepherd's Pie with Butternut Squash & Edamame Prep time: 30 mins Cook time: 8 mins Total time: 38 mins Serves: 6 Ingredients

  • 1 small butternut squash, cut in half and deseeded

  • 1 Tbsp Earth Balance, Smart Balance, or butter

  • 1 pound grass fed ground beef

  • 1 yellow onion, chopped

  • 1.5 cups fresh carrots, cut into coins

  • 1 cup frozen shelled edamame

  • 1 cup frozen yellow corn

  • 1 Tbsp tomato paste

  • ⅓ cup dry red wine

  • 2 Tbsp flour

  • 2 cups vegetable, chicken, or beef broth

  • ½ Tbsp olive oil

  • ½ tsp each salt and pepper

  • 2 tsp dried rosemary leaves (crumbled between your fingers)

  • ¼ cup shredded fresh parmesan cheese


  1. Preheat broiler

  2. Place squash cut-side-down in a microwave-safe baking dish, cover with seran wrap, then microwave (with the turntable off!) for 15 minutes.

  3. In a dutch oven, heat oil over medium-high heat. Add beef, salt and pepper, and cook until beef is just done. Remove from pan.

  4. Add onions to pan and cook for 3 minutes (in left-over oils from beef). Add the tomato paste and stir well.

  5. Add red wine, scrape browned bits from the bottom of the pan, and cook until liquid is almost evaporated. Whisk flour into the mixture and cook for about 1 minute, stirring constantly.

  6. Add broth, carrots, edamame, and corn - stir well and bring to a boil. Add beef and simmer for about 8 minutes, or until the mixture becomes thicker and some of the liquid is evaporated.

  7. In a bowl, remove butternut squash flesh from the skin, then mash with the butter, and a sprinkle of salt and pepper.

  8. Carefully pour the beef mixture into a 1.5 quart round casserole dish. Spread butternut squash on top then sprinkle with parmesan cheese.

  9. Broil for 5-8 minutes (watch that the cheese doesn't burn!)



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