Butternut Squash Shepherd’s Pie from Mazola

Mazola shared with us this Butternut Squash Shepherd’s Pie recipe, a fresh take on the traditional dish. Enjoy!

Shepherd’s Pie

Butternut Squash Shepherd’s Pie


Squash Topping:

● 4-1/2 cups 1/2 to 3/4-inch cubed butternut OR acorn squash
● 2 tablespoons Mazola Canola Oil
● 3 tablespoons grated Parmesan cheese
● Dash salt and pepper
● 3/4 cup shredded very sharp white cheddar cheese

Meat Mixture:

● 1 tablespoon Mazola Canola Oil
● 1-1/2 cups finely chopped onion
● 2 teaspoons crushed garlic
● 3/4 cup coarsely chopped carrots
● 1 pound/500 g extra lean ground beef
● 1-1/2 tablespoons all-purpose flour
● 1-1/2 tablespoons tomato paste
● 3/4 cup tomato sauce
● 1/3 cup low-sodium beef OR chicken broth
● 1 teaspoon dried basil
● 3/4 cup shelled, frozen edamame
● Dash salt and pepper


1. Preheat oven to 425°F.

2. Brush Mazola Canola Oil over the squash and place face down on a baking sheet; roast for 15 to 20 minutes, just until tender.

3. While squash is roasting, heat Mazola Canola Oil in large, nonstick skillet over medium-high heat.

4. Add onion; sauté 3 minutes.

5. Add garlic and carrots; sauté for 3 minutes.

6. Add ground beef; cook for 5 to 7 minutes or until lightly browned, breaking up meat as it cooks.

7. Stir flour into meat mixture; cook 1 minute.

8. Add tomato paste, tomato sauce, broth and basil.

9. Cover and cook over low heat for 3 minutes.

10. Add edamame; cook 1 minute.

11. Add salt and pepper.

12. Remove from heat and set aside.

13. Place roasted squash in bowl and slightly mash.

14. Stir in oil, Parmesan cheese, and salt and pepper; set aside.

15. Spoon meat mixture into a greased 9-inch square baking dish; spoon squash mixture evenly over meat mixture.

16. Sprinkle with cheddar cheese.

17. Bake at 350°F for 25 to 30 minutes or until cheese is melted and lightly browned.



About Demian Vernieri 538 Articles
Demian is an Argentinian retired musician, avid gamer and editor for the Montréal Guardian, Toronto Guardian, Calgary Guardian and Vancouver Guardian websites.