Name: Butternut Squash Shepherd’s Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: MMD 80% Lean 20% Fat Ground Beef Patties; Cebollitas Bunch; Carrot; Elephant Garlic; T & B Cremini Mushrooms With Sausage & Cheese; Bob's Red Mill Dark Rye Flour, Organic; Kitchen Basics Unsalted Vegetable Stock; SIGNATURE SELECTS Worcestershire Sauce; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam; Organic Butternut Squash; Land O Lakes Butter, with Olive Oil & Sea Salt; Daisy Light Sour Cream; O Organics Milk, Low Fat, Organic; Morton Iodized Salt, 26 Ounce; McCormick Gourmet™ Global Selects Oak Wood Smoked Pepper from Vietnam

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1: Peel, slice, and cube your butternut squash. Add to a pot of salted boiling water. Boil until fork tender.

2: Brown your ground beef. While it browns, begin chopping your veggies.

3: Strain the squash when cooked, then add back to pot. Add all ingredients listed under mashed squash and mash together.

4: When beef has browned add in all veggies and garlic. With heat on medium, allow veggies to soften—7-8 minutes. When they’ve softened add in flour and stir until flour dissolves.

5: Add in your stock and Worcestershire sauce. Stir until combined. Bring to a simmer and allow to thicken. Preheat oven to 400°.

6: Smooth out meat mixture. Top with mashed squash and use a spatula to smooth out. Place in oven for 30 minutes.

7: Remove and let set up for 5-10 minutes. Serve and enjoy.

Butternut Squash Shepherd’s Pie

Serves 6

20 mins prep

30 mins cook

50 mins total

What you need

How to make

Available coupons from Jake Widmann