Shepherd's Pie with Squashed Potatoes (The Looneyspoons Collection) Recipe

Looking for an easy Shepherd's Pie with Squashed Potatoes (The Looneyspoons Collection) recipe? Learn how to make Shepherd's Pie with Squashed Potatoes (The Looneyspoons Collection) using healthy ingredients.


Submitted by vitharien

Makes 6 servings



This recipe is from Janet & Greta's The Looneyspoons Collection, p242. "Seasoned beef and vegetables topped with cheesy mashed potatoes and squash - A fan favorite from our TV show 'Eat, Shrink, & Be Merry!'"

Recipe Ingredients for Shepherd's Pie with Squashed Potatoes (The Looneyspoons Collection)

3 portion ( yield from 1/2 lb raw meat ) Beef, Ground, 90% Lean Meat / 10% Fat, Crumbles
1 cup, chopped Onions
2 tsp Garlic
1 tsp Paprika
0.5 tsp, ground Thyme, Dried
2 serving Selection Frozen Peaches
1 cup Peas and Carrots
2 tbsp Chili Sauce
0.09 cup Robin Hood All Purpose Flour
3 Teaspoon Worcestershire Sauce
0.25 tsp Salt, Table
0.25 tsp Pepper, Black
907 grams Yukon Gold Potatoes
227 grams Squash, Winter, Butternut
2 tbsp Parmesan, Grated Cheese
8 tbsp Light Sour Cream
0.25 tsp Salt, Table
0.13 tsp Nutmeg, Ground
2 tbsp Parsley
0.33 cup Beef Broth

Recipe Directions for Shepherd's Pie with Squashed Potatoes (The Looneyspoons Collection)

  1. To make filling, cook beef, chopped onions, and minced garlic in a large pot or skillet over medium-high heat until meat is no longer pink and onions are tender. Stir in paprika and thyme. Cook 1 more minute. Add peas and carrots and corn. Mix well.

  2. In a medium bowl or measuring cup, whisk together broth, chili sauce, flour, and Worcestershire sauce. Add to meat mixture in pot, along with salt and pepper. Reduce heat to medium-low. Let simmer, uncovered, for 5 minutes. Mixture will thicken slightly. Remove from heat, cover and keep warm while you prepare potato topping.

  3. To make topping, place potatoes (peeled and chopped into large chunks) in a large pot and cover with water by 2 inches (salt water if desired). Bring to a boil. Add squash (peeled and chopped into large chunks). Cook until both potatoes and squash are tender, about 12 to 14 minutes. Drain potatoes and squash in a colander. Return to pot. Sprinkle 1/2 cup Parmesan over vegetables. Cover with lid and let stand 1 minute for cheese to melt. Add sour cream, salt, and (tiny!) dash nutmeg. Mash well using a potato masher. Try to get out as many lumps as possible.

  4. To assemble casserole, spread meat mixture evenly over the bottom of a 2-quart casserole dish. Top with potato-squash mixture. Fluff with fork so small peaks are formed. Sprinkle remaining 2 tbsp Parmesan over potatoes. Bake at 375F for 25 minutes, until completely heated through. Remove from oven. sprinkle top with fresh minced parsley if desired. Let stand for 5 minutes before serving (it's hot!).

Categories

Beef, Potatoes, Vegetables, Main Dish, American

Nutrition Facts
Serving Size 406.7g
Amount Per Serving
Calories
390
Calories from Fat
101
% Daily Value*
Total Fat
11.2g
17%
Saturated Fat
4.0g
20%
Trans Fat
0.0g
Cholesterol
74mg
25%
Sodium
546mg
23%
Potassium
1208mg
35%
Total Carbohydrates
45.8g
15%
Dietary Fiber
7.8g
31%
Sugars
7.6g
Protein
28.1g
Vitamin A 117% Vitamin C 77%
Calcium 11% Iron 24%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Very high in vitamin A
  • High in vitamin C
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