Name: Winter Vegetable Shepherd’s Pie
Prep time: 55 min
Cook time: 55 min
Yield: 1
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) -

Recipe information

Cooking:

55 min.

Servings per container:

Source:

More details

Ingredients for - Winter Vegetable Shepherd’s Pie

1. 3 cups cubed peeled butternut squash (1-inch pieces) -

2. 1 large potato, peeled and cut into 1-inch cubes (about 2 cups) -

3. 2 medium carrots, thinly sliced -

4. 2 cups vegetable broth -

5. 1/2 teaspoon plus 3/4 teaspoon salt, divided -

6. 3/4 teaspoon pepper, divided -

7. 2 pounds ground turkey -

8. 1 large onion, chopped -

9. 1 tablespoon olive oil -

10. 3/4 pound sliced fresh mushrooms -

11. 3 garlic cloves, minced -

12. 1/2 cup white wine -

13. 1 teaspoon dried thyme -

14. 1/4 cup all-purpose flour -

15. 2 cups frozen peas (about 8 ounces) -

How to cook deliciously - Winter Vegetable Shepherd’s Pie

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.