Squash-tastic Shepherd's Pie

Total Time:
1 hr 10 min
15 min
55 min

4 servings

  • 3 1/2 cups peeled and cubed butternut squash
  • 1/2 cup chopped onion
  • 1 pound raw lean ground turkey
  • 1/2 teaspoon chopped garlic
  • 1/2 teaspoon salt, divided
  • Dash garlic powder
  • Dash onion powder
  • Dash black pepper
  • 3/4 cup fat-free gravy
  • 1 1/2 cups frozen mixed vegetables
  • 1 tablespoon light whipped butter or light buttery spread
  • Preheat the oven to 400 degrees F.

  • Place the squash in a large microwave-safe dish with 1/2 cup of water. Cover the bowl and cook the squash in the microwave for 12 to 14 minutes, until the squash is soft.

  • Meanwhile, bring a medium skillet sprayed with nonstick spray to medium heat on the stove. Add onion and, stirring occasionally, cook until it's slightly browned, 2 to 3 minutes.

  • Raise the heat to medium high. Add turkey, chopped garlic, 1/4 teaspoon of salt, garlic powder, onion powder, and black pepper to the skillet. Cook and crumble until the turkey is fully cooked, about 12 minutes.

  • Drain any excess liquid from the skillet, and transfer the mixture to a casserole dish sprayed with nonstick spray. Evenly top with gravy, followed by frozen mixed veggies. Set aside.

  • Drain the excess water from the squash and mash well. Add butter and the remaining 1/4 teaspoon of salt and mix thoroughly. Evenly layer the squash mixture over the mixed veggies.

  • Bake in the oven until the topping is slightly crispy, 20 to 25 minutes. Enjoy!

  • PER SERVING (1/4th of pie): 283 calories, 9g fat, 650mg sodium, 25.5g carbs, 4g fiber, 5.5g sugars, 25g protein

View All

Cooking Tips
Loading review filters...