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
PREPARATION
- Heat the oven to 450. Lightly coat 4 large mugs with cooking spray.
- In red pot, cook squash in salted boiling water, covered, 15 minutes, until tender.
- Drain. Return to pot. Mash with butter, Parmesan, 1/2 tsp salt and 1/4 tsp pepper.
- In large skillet, cook sausage over medium-high, breaking up, until no longer pink.
- Drain in colander.
- Wipe skillet with paper towel.
- In the skillet, heat oil over medium-high. Add onion and mushrooms.
- Cook, stirring occasionally, until tender, about 4-5 minutes.
- Add garlic, cook 2 minutes longer.
- Stir in broth, tomatoes, rosemary, and Worcestershire. Bring to boil.
- Reduce heat to medium and simmer 5 minutes or until thickened.
- Stir in meat, peas and carrots, and remaining 1/2 tsp salt and 1/4 tsp pepper.
- Cook 2 minutes.
- Divide among prepared mugs. Spread tops with squash mixture.
- Place on large baking sheet. Bake, uncovered, 20 minutes or until lightly browned.
- Top with parmesan.
( bhg.com )
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JMag Guthrie - 2016-03-06
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