Butternut Squash Shepherd’s Pie

Healthy Shepherd’s Pie

Preheat oven to 350 


1 butternut squash (mine was about 4 lbs)

1 Lb ground turkey 

1 tbsp curry (approx, to your taste, or omit)

1 tbsp cinnamon (approx, to your taste, or omit)

1 C frozen corn or peas (I used frozen peas and corn)

1 C beef broth 

1 Tbsp flour (I used gluten free bobs redmill) 

3 Tbsp butter 

1 Tbsp coconut oil Can use olive or avocado oil too 

1/4 Cup milk (I used soy milk) 

bread crumbs


Cut squash in half – please skin side down in a baking pan Put ½ tbsp of oil on each half (total 1 tbsp) Salt and Pepper both halves Bake until fork tender about 40 minutes depending on size 

While squash is cooking: 

Brown turkey – salt and pepper to tase (and any other seasoning you want) 

Add 1 tbsp butter and 

1 tbsp flour to turkey and stir until flour is cooked 

Add 1 C beef broth (turn up to bring to boil) 

Stir continually until broth has thickened 

Add 1 C corn or peas and cook until veggies are hot 

Scoop pulp from squash into a missing bowl 

Add 1/4 C milk Add t tbsp butter (my sister used greek yoghurt)

I added cinnamon, curry, and nutmeg

Blend with a hand mixer

Spray a 8” square or round baking pan (or for faster heating a standard cake pan) Add turkey to pan and spread squash over the top Bake at 350 until bubbling and hot (about 20 minutes) Or cover and refrigerate until ready to bake.

Note: Originally I saw this dish on Instagram from @fortheloveoffoodandhealth

I altered the original recipe by adding the various spices. I also added GF bread crumbs to the top of the squash.

Author: Linda

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