Butternut Squash, Cauliflower & Beef Shepherd's Pie Recipe
- 4 tablespoons butter, melted and divided
- 2 tablespoons maple syrup
- Dash pepper
- 1 medium butternut squash (about 2-1/2 pounds), peeled and cubed
- 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
- 1-1/4 pounds ground beef
- 1 envelope onion soup mix
- 1 cup water
- 1 medium head cauliflower, broken into small florets
- 4 garlic cloves, minced
- 1 cup freshly grated Parmesan cheese
- Preheat oven to 350°. Combine 2 tablespoons melted butter, syrup and pepper; toss with squash to coat. Roast squash in a greased 15x10x1-in. baking pan until tender, 40-45 minutes. Transfer to a large bowl; mash until smooth, stirring in thyme.
- In a large skillet over medium heat, cook and stir beef, crumbling meat, until no longer pink, 6-8 minutes; drain. Stir in soup mix and water; bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 4-6 minutes. Transfer to a greased 13x9-in. baking dish.
- Top evenly with cauliflower. Sprinkle with garlic; drizzle with remaining butter. Spread squash mixture over top. Bake, uncovered, until cauliflower is tender, 35-40 minutes. Sprinkle with cheese. Let stand 10 minutes before serving. Yield: 6 servings.
Reviews forButternut Squash, Cauliflower & Beef Shepherd's Pie
"This was a great weeknight dinner, with lots of vegetables and still very delicious. I really liked the maple on the butternut squash for some subtle sweetness and added flavor. It was a thinner layer of squash than I thought it would be, so I'll grab a bigger squash next time."
"Very tasty combination. I did make minor modifications by substituting the water with red wine and roasting the cauliflower in the oven along side the butternut squash, which reduced the final baking time to just ten minutes. Especially good leftover as well. Very good!"
"We enjoyed the flavors very much. I'm sure you're supposed to mash the squash in order to make it like shepherd's pie, but I didn't find that step necessary. I just put the roasted, cubed pieces on top, and it was great. I agree that the 9 x 13 seemed to be too large of a pan; the height of the finished product is shorter than I expected. Also, the recipe says small florets, but what I thought was small ended up seeming too chunky. I would do them smaller next time."
"It was really yummy! I accidentally thawed out some extra lean (95%) ground pork instead of beef but it was so tasty. It is also very healthy and light tasting, not heavy. The flavors were just amazing. I only gave it four stars because there didn't seem to be enough meat for a 9X13 and because it was quite watery (not in flavor, but in texture. The flavors are divine!). I think next time i'll maybe add a bit of cornstarch/flour to thicken in slightly. To make the meat go farther I added 1 chopped onion, 1 1/2 cups of sliced fresh mushrooms and 1/2 cup diced green pepper. I also think it needs a bit more squash--you need at least 3 lbs. to adequately cover the cauliflower. But, those are really small details--in the end the finished product is DELICIOUS and I will most definitely be making it again. Often!"
"I made this recipe for dinner. I made individual casseroles instead of the 9x13 baking dish. I was attracted to this recipe because of the creative use of the vegetables. I had never used onion soup in scrambled hamburger, and I think it is a delicious addition. The taste of the beef with the onion along with the sweet of the butternut and slight crunch of the cauliflower was delicious. The cheese topped it off perfectly. It's definitely a keeper! Thanks, Jenn for submitting!"