Shepherd's Pie with Lamb and Roasted Butternut Squash
Roasted Butternut Squash:
Roast the Squash:
Preheat the oven to 400. Peel the butternut squash, slice in half and scoop out the seeds. Cut into 1-inch pieces. Place squash on a baking sheet, drizzle with olive oil and season with salt, pepper and thyme. Roast for about 30 minutes, or until the squash is tender enough to be pierced with a fork.
Prepare the Potatoes:
Meanwhile, cut the potatoes (peeled, if you like) into 1-inch pieces. Place in a stock pot, cover with water, adding a little salt, and bring to a boil. Boil over medium heat until tender, about 15 minutes. Drain the potatoes, then mash with the butter, buttermilk and Parmesan, seasoning to taste with salt and pepper.
Prepare the Lamb Filling:
While the potatoes are boiling, you can prepare the meat filling. Heat the oil in a large saucepan over medium heat. Add the onion, with a pinch of salt, and cook until softened, about 5 minutes. Add the lamb, and cook until browned, 4-5 more minutes. Use a spoon to drain off the fat. Sprinkle the lamb with the flour, and stir to coat. Stir in the tomato paste, water or chicken broth, wine, garlic, spices, Worcestershire sauce and molasses; bring to a simmer over medium heat and simmer over medium/medium-low for 15-20 minutes, until sauce is thick and flavorful; taste and add more seasoning if needed. Stir in the peas during the last couple of minutes.
The oven should still be preheated to 400 from roasting the squash. Spray a 9x13 baking dish with nonstick spray. Spread the lamb filling in the dish. Top with the roasted butternut squash. Spread the mashed potatoes over the squash, sealing it around all the edges.
Bake for about 15-20 minutes, until the potatoes are browned and the filling is bubbling. Let sit at room temperature for 10 minutes before serving.
Yields about 6-8 servings.
Recipe from Curly Girl Kitchen