A Recipe for Shepherd's Pie with Squashed Potatoes

Shepherd's Pie with Squashed Potatoes

Surviving the holidays takes a certain amount of skill (or cunning if you can manage to be invited out for dinner each and every night leading up to the holidays). My simple tip for surviving the holiday rush would be to simplify your week day menus before and after the big celebrations. It also doesn't hurt if the recipes chosen can be "lighter" with fewer calories and therefore balance well with the other calorie-laden offerings of the holiday season. We still need to eat well and healthily which may take some juggling in between celebrations. The last thing we would want is to get ill as well on top of being sleep deprived. You can also prepare dishes that are quick and easy so you spend less time in the kitchen.

Planning ahead is also another excellent survival tool. Dishes like this beef Shepherd's Pie can be frozen and baked in the oven at the last minute.  It is made with seasoned lean beef and vegetables with a layer of corn or creamed corn and topped with a cheesy mashed potato and squash combination. Talk about good for you as well!!!! This recipe is based on one from our Canadian duo the Podleski sisters. One is a home cook and the other a nutritionist who made their own success story by writing several cookbooks as well as having their own televsison series Eat, Shrink and Be Merry. How appropriate is that title for the holidays!!!!!!

**Shepherd's Pie with Squashed Potatoes**

1-1/2 pounds (680 g) extra-lean ground beef
1 cup chopped yellow onions
2 teaspoons minced garlic
1 teaspoon paprika
1/2 teaspoon dried thyme
1 cup frozen peas-and-carrots blend
1 cup frozen or canned corn
2/3 cup reduced-sodium beef broth
2 tablespoons chili sauce
1-1/2 tablespoons all-purpose flour
1 tablespoon Worcestershire sauce
1/4 teaspoon each salt and freshly ground black pepper

Potato Topping

2 pounds (908 g) Yukon Gold potatoes, peeled and cut into large chunks
2 cups (about 1/2 lb / 250 g) peeled and chopped butternut squash
1/2 cup light (3% to 5 %) sour cream
1/2 cup + 2 tablespoons freshly grated Parmesan cheese
1/4 teaspoon salt
Dash nutmeg
Chopped fresh parsley for garnish, optional

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To make filling, cook beef, onions, and garlic in a large pot or skillet over medium-high heat until meat is no longer pink and onions are tender. Stir in paprika and thyme. Cook 1 more minute. Add peas and carrots Mix well.

In a medium bowl or measuring cup, whisk together broth, chili sauce, flour and Worcestershire sauce. Add to meat mixture in pot, along with salt and pepper. Reduce heat to medium-low. Let simmer, uncovered, for 5 minutes. Mixture will thicken slightly. Remove from heat, cover and keep warm while you prepare potato topping.
To make topping, place potatoes in a large pot and cover with water by 2 inches (salt water if desired). Bring to a boil. Add squash. Cook until both potatoes and squash are tender, about 12 to 14 minutes. Drain potatoes and squash in a colander. Return to pot. Sprinkle ½ cup Parmesan over vegetables. Cover with lid and let stand 1 minute for cheese to melt. Add sour cream, salt and (tiny!) dash nutmeg. Mash well using a potato masher. Try to get out as many lumps as possible.

To assemble casserole, spread meat mixture evenly over the bottom of a 2-quart casserole dish. Top with canned cream corn or canned corn , whichever you are using) and then potato/squash mixture. Fluff with fork so small peaks are formed. Sprinkle remaining 2 tablesppoons Parmesan cheese over potatoes. Bake at 375ºF for 25 minutes, until bubbly around edges and completely heated through. Remove from oven. Sprinkle top with chopped fresh parsley, if desired. Let stand for 5 minutes before serving (it’s hot!).

Tip: Cut potatoes and squash into equal-size pieces for even cooking.
 
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