Jon’s Shepherds Pie with Cauliflower & Squash Topping

Jon’s Shepherds Pie with Cauliflower & Squash Topping

April 2003, vegetarian: July 2003

 

Topping:

1 pound butternut or acorn squash

1 pound cauliflower – fresh or frozen

4 tablespoons butter

2/3 cup heavy cream

1 teaspoon salt

¼ teaspoon pepper

¼ teaspoon nutmeg

1 large egg

Paprika—garnish

 

Filling:

2 tablespoons olive oil

½ cup chopped onions

2 cloves minced garlic

1 ½ pounds lean ground beef

1 tablespoon dried basil

1 tablespoon dried oregano

1 teaspoon ground cumin

½ teaspoon dried thyme

1 teaspoon salt

¼ teaspoon pepper

10 ounces beef broth

2 teaspoons cornstarch

 

Prepare the Topping: Note: I use all of either a medium sized butternut squash or a larger acorn squash for the top.  The butternut makes the topping more orange in color, they both taste wonderful.  I prepare either squash by cutting them lengthwise in half, clean out the seeds and place them cut-side down in ½ inch warm water in a baking dish and bake in the oven at 400° F. for 30min, then turn over, if needed, and bake till tender, 15-30 minutes.  I then drain, cool and finally spoon out all the tender squash meat into a mixing bowl.  At the same time I take an entire head of cauliflower (remove leaves and the heart) and steam it until tender.  Then drain and cool and likewise put in the mixing bowl with the squash.  Add the butter (soft), cream (1/3 cup at a time), egg and seasonings.  Mash until fluffy in the mixer.  Set aside.

 

Prepare the Filling: In a large fry pan, heat the oil, add the onions and garlic, sauté until tender.  Add the ground beef, cook till browned. Drain any extra fat.  Add the seasonings.  Mix the cornstarch with the beef broth, mix thoroughly then pour into the ground beef mixture, cook & stir until it thickens.  Check to see if the seasoning needs adjusting.  Pour into a 9” X 13” baking dish (I like one that is deep), smooth then spoon on topping.  Sprinkle with paprika and bake in a pre-heated 350° F. oven for 45 minutes or until hot, bubbly and the topping is lightly browned.  Serve with a low carb salad or vegetables.

 

Vegetarian Pie:  Make as above except: delete the ground beef and the beef broth, replace the beef broth with 10 oz of vegetable stock/broth.  Replace ground beef with a TVP product like: Morningstar Farms Grillers Burger style (use 2 twelve oz packages)