adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Turkey Shepherd's Pie with Butternut Squash
0 Likes
Prep Time:
15 minutes
Cook Time:
67 minutes
Total Time:
82 minutes
Turkey shepherd's pie with mashed roasted butternut squash and sweet potatoes - a lighter, flavorful twist on the classic comfort dish.
Ingredients:
  • 1 butternut squash, halved lengthwise
  • 1 tablespoon extra-virgin olive oil, divided
  • 1 sweet potatoes, diced
  • 1 medium onion
  • 1 clove garlic, chopped
  • 1 pound ground turkey, or more to taste
  • 0.5 cup turkey gravy
  • 0.25 teaspoon dried thyme, or to taste
  • 0.25 teaspoon dried oregano, or to taste
  • 1 tablespoon butter
  • 2 teaspoons milk, or to taste
  • 0.5 cup frozen corn
  • 0.5 cup frozen peas
  • 0.25 teaspoon chili powder, or to taste
Instructions:
  • Preheat the oven to 375°F (190°C) for the perfect cooking temperature.
  • Lay out squash halves on a baking sheet, gently brush with 1 tablespoon of fragrant olive oil, and generously season with salt and pepper to enhance the flavors.
  • Roast the squash in the preheated oven for about 30 minutes until it's tender enough to scoop out and mash. Keep the oven on for the next step.
  • In a large pot, submerge sweet potatoes in water and bring to a boil. Lower heat to medium-low and simmer until tender, approximately 20 minutes. Drain excess water before proceeding.
  • In a skillet over medium-high heat, drizzle 1 tablespoon of oil. Add onion and garlic, then season with salt and pepper. Cook until onion is soft and caramelized, around 5 to 7 minutes.
  • - Reserve a portion of the onion-garlic mixture and set aside. Introduce the ground turkey to the skillet along with the remaining onions. Cook until the turkey loses its pink color, around 5 to 7 minutes. Stir in the turkey gravy, Worcestershire sauce, thyme, and oregano. Continue cooking and stirring until the flavors meld together, approximately 2 to 3 minutes.
  • Prepare the squash by removing and discarding the seeds. Scoop out the flesh into a bowl. Combine the sweet potatoes, reserved onion-garlic mixture, butter, and milk in the bowl. Mash everything together until smooth.
  • Spread the turkey mixture in a 9-inch square baking pan. Layer with corn and peas, and top with sweet potato mash. Sprinkle chili powder on top.
  • Bake until the top turns golden brown, about 30 to 45 minutes in a hot oven.

Similar Recipes