Butternut Squash Topped Shepherd’s Pie offers a unique twist on the traditional, giving a wonderful flavor and superb dining experience.
Butternut Squash Topped Shepherds Pie

Butternut Squash Topped Shepherd's Pie
Prep time
Cook time
Total time
Recipe type: Main Course
Cuisine: British
Serves: 4 to 6
  • 3 Tablespoons olive oil
  • 2 medium butternut squash, peeled, deseeded and cut into chunks
  • 1 onion, finely chopped
  • 2 1/4 pounds lean ground beef (90%)
  • 1 Tablespoon fresh thyme leaves
  • 1 heaping Tablespoon organic all-purpose flour
  • 1 pint plus 1 ounce beef stock
  • 4 teaspoons tomato purée
  • 2 ounces mature Cheddar, grated
  1. Heat the oven to 375 degrees F/190 degrees C/gas 5 (170 degrees C for fan ovens).
  2. Put 2 Tablespoons olive oil in a bowl and add the butternut squash. Season and mix well. Transfer into a roasting tin and roast for 25 to 30 minutes, until just tender.
  3. Meanwhile, heat the remaining oil in a large, heavy-based saucepan and add the onion. Cook for 2 to 3 minutes, until softened, then add the ground beef.
  4. Cook over a high heat, breaking up the meat with a wooden spoon, until browned all over. Stir in the thyme leaves and flour and cook for 1 minute. Pour in the stock, stir in the tomato purée and season. Bring to the boil, then reduce the heat, cover, and simmer for 20 minutes.
  5. Using a potato masher, roughly mash the squash in the roasting tin. Transfer the meat mixture into a 1.5-litre ovenproof baking dish and spoon the mashed squash on top, to cover the ground beef completely. Scatter over the cheese and bake for 20 to 25 minutes, until golden.
  6. Serve with green beans or seasonal vegetables.
Nutrition Information
Serving size: 1 portion Calories: 715 Fat: 37.5 g Saturated fat: 7.8 g Sugar: 8 g Sodium: 2.2 g

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