Butternut Squash & Sweet Potato Shepherds Pie
Shepherd’s pie has got to be one of my most favorite recipes of all time. It’s such a great comfort food to me. The soft, delicious potatoes compliment the snap of the green beans mixed with the slightly acidic tomatoes and moist ground beef. My mom always used to make Shepherd’s Pie for me, and it’s something I could eat any time, any where. I was very leery of trying to make a Paleo version of this classic dish because I wouldn’t know if it would live up to the legacy of my mom’s dish. However, I am VERY happy to report that this recipe is amazing.
Try it for yourself! The butternut squash and sweet potato give a very nice creamy texture that just blends so well with the rest of ingredients.
- 1 lb ground beef
- 8 oz chopped green beans
- 1 tbsp olive oil
- 2 Tbps minced garlic
- 4 green onions, chopped
- 2 tbsp tomato paste
- 1/4 C chicken broth
- 1 large sweet potato
- 1 medium butternut squash
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cinnamon
- salt and pepper to taste
Preheat oven to 350 F.
Dice butternut squash and sweet potato and boil until soft. Finely chop green onion, and saute in large cast iron skillet or frying pan with garlic and olive until fragrant, for about 1-2 minutes. Add ground beef and break apart into small pieces; I recommend using this nifty tool for ease. Fry until fully cooked. Once ground beef is brown, add tomato paste, green beans, chicken broth and seasoning. Allow to cook until a thick sauce has developed and set aside.
In a large bowl, place butternut squash and sweet potatoes and mash until desired consistency is achieved. Add salt and pepper to taste.
Once ingredients are prepared, you can either add the squash and potatoes directly on top of the meat mixture in the cast iron skillet, or place everything into a baking dish, with the meat mixture on the bottom.
Place in oven, uncovered for about 20-25 minutes until top layer is slighltly crisp.