In England, Shepherds Pie is a staple dish for most families. I know my family has it on a regular basis. The English (maybe even the British) have become very defensive when it comes to the name of this dish. Shepherds pie contains minced lamb, with a mashed potato topping. Absolutely not to be confused with Cottage pie, which has beef mince, with that same potato topping. Be careful not to mix this up, or you will face the wrath of the English pride! I learned that one the hard way…..when I say learned, I mean, I have learned a few times….until I make the mistake again! Whoops!
I am not really sure what to call this dish, as veal is not technically lamb or beef. Veal is from young cattle, so it should be called a Cottage pie, but most Americans would not know what a cottage pie is, therefore, I am going to risk more verbal attacks, and stick with a shepherds pie!
I made this a few months ago for the first time, subsituting the mashed potato for sweet potato and butternut squash, and I loved it! It gave a luscious sweetness, perfectly offset by the worcestershire sauce in the meat. This meal is nutrient packed, and can be adapted based on the vegetables and meat, you have available. All I recommend to you, is that you try! It is delicious!
Make the most of those butternut squash before they disappear for another year!
#FuelYourFuture
- Veal is a tender, tasty form of meat, bringing a high dose of protein with a lower calorie content due to less fat in the meat. It also contains iron, which is crucial for the prevention of anemia
- Butternut squash is full of Vitamin C, to keep those pesky colds away during the winter months. It also brings fiber, and plenty of B vitamins to support the immune and nervous systems
- Sweet potatoes are also high in fiber, and a good serving of Vitamin E, which helps with repair, so you can bounce back from injuries quicker
- Peas contain leutein, which helps with eye function; important for those nighttime runs during the winter
Sweet Potato and Butternut Squash Shepherds Pie
Serves 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Ingredients
2 large sweet potatoes, peeled and cut into cubes
1 cup (about 1/3 of a medium) butternut squash, peeled and cut into cubes
¼ cup milk
1 tbsp butter
1 tsp salt
1 lb veal/turkey ground mince
½ onion, diced
1/3 cup (50g) peas
1/3 cup (50g) sweetcorn
½ cup carrots, diced/sliced
½ cup mushrooms, diced
1 ½ tbsp Worcestershire sauce
1 oxo cube/individual packet of chicken or vegetable seasoning
½ tsp pepper
1 tsp paprika
Instructions
Preheat oven to 375 degrees F (190C)
Bring a saucepan of water to a boil, add ½ tsp salt. Add the sweet potato and butternut squash. Allow to boil until very soft. Drain water and put aside.
Meanwhile, cook the veal/turkey over a medium high heat until browned. Drain the excess liquid from the meat. Add the onions, carrots, remaining salt, pepper, stock cube and Worcestershire sauce. Cook for 5 minutes covered, stirring occasionally.
Add the mushrooms, peas and sweetcorn and cook for another 3-5 minutes. Spoon the mince mixture into the bottom of a large baking dish (or individual baking dishes).
Mash the potato and butternut squash until all the large chunks are removed. Add the butter and milk, and stir with a wooden spoon until a creamy, fluffy potato mix remains. Spoon the potato mix over the meat. Sprinkle the top with paprika.
Place in the oven for 10 minutes to cook through, before turning the oven to broil. It will only take a few minutes to be golden brown and bubbly. Remove from the oven, and serve.
Nutritional Information
351 calories, 11g fat, 830g sodium, 32g Carbohydrates, 6g Fiber, 33g Protein
