Recipe courtesy of Hungry Girl
Squash-tastic Shepherd's Pie
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- Level: Easy
- Total: 1 hr 10 min
- Prep: 15 min
- Cook: 55 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 283
- Total Fat
- 9 grams
- Sodium
- 650 milligrams
- Carbohydrates
- 25.5 grams
- Dietary Fiber
- 4 grams
- Protein
- 25 grams
- Sugar
- 5.5 grams
- Level: Easy
- Total: 1 hr 10 min
- Prep: 15 min
- Cook: 55 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 283
- Total Fat
- 9 grams
- Sodium
- 650 milligrams
- Carbohydrates
- 25.5 grams
- Dietary Fiber
- 4 grams
- Protein
- 25 grams
- Sugar
- 5.5 grams
Ingredients
Directions
- 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!
