Turkey Shepherd's Pie with Butternut Squash
Description
This flavorful ground turkey shepherd's pie recipe is topped with a butternut squash and sweet potato mash — a hearty yet lighter tweak on the usual.
Ingredients
•
1 butternut squash, halved lengthwise
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1 tablespoon extra-virgin olive oil, divided
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salt and ground black pepper to taste
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1 sweet potatoes, diced
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1 medium onion
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1 clove garlic, chopped
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1 pound ground turkey, or more to taste
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1/2 cup turkey gravy
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1 teaspoon Worcestershire sauce
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1/4 teaspoon dried thyme, or to taste
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1/4 teaspoon dried oregano, or to taste
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1 tablespoon butter
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2 teaspoons milk, or to taste
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1/2 cup frozen corn
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1/2 cup frozen peas
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1/4 teaspoon chili powder, or to taste
Directions
1
Preheat the oven to 375 degrees F (190 degrees C).
2
Place squash halves on a baking sheet; brush insides with about 1 tablespoon oil and season with salt and black pepper.
3
Bake in the preheated oven until squash is very tender, about 30 minutes. Leave oven on.
4
Meanwhile, place sweet potatoes in a large pot; cover with water and bring to a boil. Reduce heat to medium-low; simmer until tender, about 20 minutes. Drain.
5
Heat remaining 1 tablespoon oil in a skillet over medium-high heat. Add onion and garlic; season with salt and black pepper. Cook until onion is soft and brown, 5 to 7 minutes.
6
Set aside ⅓ onion-garlic mixture. Add turkey to the skillet; cook until no longer pink, 5 to 7 minutes. Add gravy, Worcestershire sauce, thyme, and oregano; cook and stir until well combined, 2 to 3 minutes.
7
Remove and discard squash seeds; scoop squash flesh into a bowl. Add sweet potatoes, reserved ⅓ onion-garlic mixture, butter, and milk; mash until smooth.
8
Spread turkey mixture into bottom of a 9-inch square baking pan; top with corn and peas. Spread squash-potato mixture evenly over top; sprinkle with chili powder.
9
Bake in the preheated oven until top begins to brown, 30 to 45 minutes.