Sunday, October 5, 2008

Squash-Tastic Shepherd's Pie

Once I got past the fact that Hungry Girl likes her Fiber One cereal a tad too much, I found that I really enjoy her cookbook.

This meal by far surpassed my expectations. I expected kind of bland-ish, nothing-to-write-home-about dinner, but was absolutely blown away.

The pictures don't really capture its yumminess, but I assure you, this is one fabulous meal! As soon as my husband took a bite, he made a little yummy noise and said, "Wow, this is really good!" Not to pat myself on the back, but I had to agree. ;)

I usually buy pre-chopped squash, but the store didn't have any, so I bought a whole one. If you don't have to contend with one of those babies, this would definitely be a weeknight meal.

The only changes I made were to sprinkle a bit of all-spice into the squash, and then to top the dish with a bit of shredded cheddar. DE-LISH!


  • 3 1/2 cups peeled and cubed butternut squash
  • 1/2 cup chopped onions
  • 1 lb raw extra-lean ground turkey
  • 1/2 tsp minced garlic
  • dash of garlic powder
  • dash of onion powder
  • dash of black pepper
  • 3/4 cup fat-free gravy
  • 1 1/2 cup frozen mixed veggies
  • 1 tbsp light whipped butter or light buttery spread
  • 1/4 tsp salt

Preheat oven to 400 degrees.

Place the squash in a large microwave-safe dish with 1/2 cup of water. Cover bowl and cook squash in the microwave for 12 to 14 minutes, until squash is soft. (I steamed mine on the stove.)

Meanwhile, in a medium pan over medium heat, cook onions until slightly browned (2 to 3 minutes).

Add the turkey, minced garlic, garlic powder, onion powder, and black pepper to the pan. Stir well. Cook until meat is browned.

Drain any excess liquid from the pan. Place meat/onion mixture in a casserole dish. (I used a 9x13 and everything seemed really spread thin. This probably should have gone in my 9x9.) Pour gravy evenly over the mixture. Spread the mixed veggies on top and then set dish aside.

Once squash is cooked, drain excess water and mash well. Add butter and salt to the squash and then mix thoroughly. Layer the mashed squash on top of the veggie layer. Bake in the oven for 20-25 minutes (until crust looks slightly crispy).

1 comment:

  1. I'm so glad you posted this recipe. I made this dish twice before with great results and want to make it again now. But I can't find my Hungry Girl cookbook.


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