Winter Vegetable Shepherd’s Pie

Name: Winter Vegetable Shepherd’s Pie
Prep time: 55 min
Cook time: 30 min
Total time: 1 h 25 min
Yield: 10 servings
Ingredients: 3 cups cubed peeled butternut squash (1-inch pieces); 1 large potato, peeled and cut into 1-inch cubes (about 2 cups); 2 medium carrots, thinly sliced; 2 cups vegetable broth; 1/2 teaspoon plus 3/4 teaspoon salt, divided; 3/4 teaspoon pepper, divided; 2 pounds ground turkey; 1 large onion, chopped; 1 tablespoon olive oil; 3/4 pound sliced fresh mushrooms; 3 garlic cloves, minced; 1/2 cup white wine; 1 teaspoon dried thyme; 1/4 cup all-purpose flour; 2 cups frozen peas (about 8 ounces)

Total Time Prep: 55 min. Bake: 30 min. + standing

Yield 10 servings

Test Kitchen Approved

Everyone eats for comfort during the holidays, but comfort foods aren't necessarily healthy. To make a classic comfort food dish healthier, I came up with this lovely take: butternut squash shepherd's pie with ground turkey. It's perfect for putting out on your holiday buffet table. —Ann Sheehy, Lawrence, Massachusetts

Ingredients

3 cups cubed peeled butternut squash (1-inch pieces)
1 large potato, peeled and cut into 1-inch cubes (about 2 cups)
2 medium carrots, thinly sliced
2 cups vegetable broth
1/2 teaspoon plus 3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
2 pounds ground turkey
1 large onion, chopped
1 tablespoon olive oil
3/4 pound sliced fresh mushrooms
3 garlic cloves, minced
1/2 cup white wine
1 teaspoon dried thyme
1/4 cup all-purpose flour
2 cups frozen peas (about 8 ounces)

Directions

Preheat oven to 350°. Place first 4 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Drain vegetables, reserving broth. Mash vegetables until smooth, stirring in 1/2 teaspoon salt and 1/4 teaspoon pepper.
In 2 batches, cook turkey and onion in a Dutch oven over medium-high heat until turkey is no longer pink, 5-7 minutes, breaking turkey into crumbles. Remove from pan.
In same pan, heat oil over medium-high heat; saute mushrooms until tender, 7-9 minutes. Add garlic; cook and stir 1 minute. Add wine, thyme and the remaining salt and pepper; bring to a boil, stirring to remove browned bits from pan. Cook until liquid is evaporated. Stir in flour until blended; gradually stir in reserved broth. Bring to a boil; cook and stir until thickened. Stir in peas and turkey mixture; heat through.
Transfer to a greased 2-1/2-quart baking dish. Spread with mashed vegetables. Bake, uncovered, until filling is bubbly, 30-35 minutes. Let stand 10 minutes before serving.

Nutrition Facts

1 serving: 314 calories, 11g fat (2g saturated fat), 75mg cholesterol, 654mg sodium, 29g carbohydrate (6g sugars, 5g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 2 starch.

Recipe Creator

Community Cook