Shepherd’s Pie

Shepherd’s Pie: Submitted by: Kimmo Vallema | Date Added: 18 Dec 2020 Ingredients:

Olive oil cooking spray

2 teaspoons (10 ml) olive oil

1 yellow onion, chopped

1/2 cup (55 g) grated carrot

2 cloves garlic, minced

1 pound (455 g) leanest ground grass-fed beef

3/4 teaspoon salt, divided

1/2 teaspoon fresh-ground black pepper

1 teaspoon thyme

1 cup (130 g) frozen corn

1 cup (130 g) frozen peas

1/2 cup (120 ml) beef broth, plus more if necessary

2 packages (each 12 ounces, or 340 g) organic puréed butternut squash, thawed and well drained

1/4 cup (38 g) feta cheese, broken into pebble-size crumbs

Cooking Instructions:

Preheat the oven to 400°F (200°C, or gas mark 6) and lightly spray a 9 × 13-inch (23 × 33-cm) baking dish with olive oil. Set aside.

In a large skillet, heat the oil over medium heat. Add the onion and carrots and sauté for about 5 minutes, until the onion begins to soften. Add the garlic and cook for 1 minute. Add the beef and break it up. Cook until no pink remains, about 10 minutes, and drain off any excess oils. Sprinkle 1/2 teaspoon of the salt, pepper, and thyme onto the beef and stir to mix. Reduce the heat to low and stir in the corn, peas,

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and beef broth. Cook for about 8 minutes, adding more broth if necessary to keep the mixture moist.

While the beef is cooking, in a large bowl add the drained squash, feta, and remaining 1/4 teaspoon salt, and stir to mix.

Pour the beef mixture into the prepared baking dish. Spoon the squash mixture evenly over the top of the beef. Bake for about 25 minutes, or until the mixture is bubbling and the squash is heated through