Squash & Sausage Shepherd's Pie

INGREDIENTS

Squash

• 2.5 lbs butternut squash, peeled, seeded, chunked
• 5 Tbsp butter
• 1/4 c parmesan
• 1 tsp salt
• 1/2 tsp pepper

Sausage

• 1 lb sweet Italian sausage
• 1 Tbsp EVOO
• 1 onion, chopped
• 8oz sliced fresh mushrooms
• 3 cloves garlic, minced
• 1 c beef broth
• 14 oz can crushed tomatoes
• 1 tsp rosemary, mortared
• 1 tsp Worcestershire sauce
• 1 c frozen peas & carrots

Garnish

• shaved Parmesan

PREPARATION

1. Heat the oven to 450. Lightly coat 4 large mugs with cooking spray.
2. In red pot, cook squash in salted boiling water, covered, 15 minutes, until tender.
3. Drain. Return to pot. Mash with butter, Parmesan, 1/2 tsp salt and 1/4 tsp pepper.
4. In large skillet, cook sausage over medium-high, breaking up, until no longer pink.
5. Drain in colander.
6. Wipe skillet with paper towel.
7. In the skillet, heat oil over medium-high. Add onion and mushrooms.
8. Cook, stirring occasionally, until tender, about 4-5 minutes.
9. Add garlic, cook 2 minutes longer.
10. Stir in broth, tomatoes, rosemary, and Worcestershire. Bring to boil.
11. Reduce heat to medium and simmer 5 minutes or until thickened.
12. Stir in meat, peas and carrots, and remaining 1/2 tsp salt and 1/4 tsp pepper.
13. Cook 2 minutes.
14. Divide among prepared mugs. Spread tops with squash mixture.
15. Place on large baking sheet. Bake, uncovered, 20 minutes or until lightly browned.
16. Top with parmesan.

( bhg.com )

-- JMag Guthrie - 2016-03-06