---++ 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. 1. In red pot, cook squash in salted boiling water, covered, 15 minutes, until tender. 1. Drain. Return to pot. Mash with butter, Parmesan, 1/2 tsp salt and 1/4 tsp pepper. 1. In large skillet, cook sausage over medium-high, breaking up, until no longer pink. 1. Drain in colander. 1. Wipe skillet with paper towel. 1. In the skillet, heat oil over medium-high. Add onion and mushrooms. 1. Cook, stirring occasionally, until tender, about 4-5 minutes. 1. Add garlic, cook 2 minutes longer. 1. Stir in broth, tomatoes, rosemary, and Worcestershire. Bring to boil. 1. Reduce heat to medium and simmer 5 minutes or until thickened. 1. Stir in meat, peas and carrots, and remaining 1/2 tsp salt and 1/4 tsp pepper. 1. Cook 2 minutes. 1. Divide among prepared mugs. Spread tops with squash mixture. 1. Place on large baking sheet. Bake, uncovered, 20 minutes or until lightly browned. 1. Top with parmesan. ( bhg.com ) -- %USERSIG{JMagGuthrie - 2016-03-06}%
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Topic revision: r1 - 2016-03-06 - JMagGuthrie
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