Everyone eats for comfort during the holidays, but comfort foods aren't necessarily healthy. To make a classic comfort food dish healthier, I came up with this lovely take: butternut squash shepherd's pie with ground turkey. It's perfect for putting out on your holiday buffet table. —Ann Sheehy, Lawrence, Massachusetts
Winter Vegetable Shepherd’s Pie
Watch How to Make Winter Vegetable Shepherd’s Pie
Ingredients
- 3 cups cubed peeled butternut squash (1-inch pieces)
- 1 large potato, peeled and cut into 1-inch cubes (about 2 cups)
- 2 medium carrots, thinly sliced
- 2 cups vegetable broth
- 1/2 teaspoon plus 3/4 teaspoon salt, divided
- 3/4 teaspoon pepper, divided
- 2 pounds ground turkey
- 1 large onion, chopped
- 1 tablespoon olive oil
- 3/4 pound sliced fresh mushrooms
- 3 garlic cloves, minced
- 1/2 cup white wine
- 1 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 2 cups frozen peas (about 8 ounces)
Directions
- Preheat oven to 350°. Place first 4 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 10-15 minutes. Drain vegetables, reserving broth. Mash vegetables until smooth, stirring in 1/2 teaspoon salt and 1/4 teaspoon pepper.
- In 2 batches, cook turkey and onion in a Dutch oven over medium-high heat until turkey is no longer pink, 5-7 minutes, breaking turkey into crumbles. Remove from pan.
- In same pan, heat oil over medium-high heat; saute mushrooms until tender, 7-9 minutes. Add garlic; cook and stir 1 minute. Add wine, thyme and the remaining salt and pepper; bring to a boil, stirring to remove browned bits from pan. Cook until liquid is evaporated. Stir in flour until blended; gradually stir in reserved broth. Bring to a boil; cook and stir until thickened. Stir in peas and turkey mixture; heat through.
- Transfer to a greased 2-1/2-quart baking dish. Spread with mashed vegetables. Bake, uncovered, until filling is bubbly, 30-35 minutes. Let stand 10 minutes before serving.
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