Butternut Squash Shepherd’s Pie, Friday Night Snacks and More...

Butternut Squash Shepherd’s Pie



Butternut Squash Shepherd’s Pie, Friday Night Snacks and More...

Butternut Squash Shepherd’s Pie

Mike Nadelman
Mashed butternut squash and potato topping on a savory base of ground bison and vegetables make the ideal meal for a cold day.
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Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine Irish, Paleo, Whole 30
Servings 8 Servings
Calories 449 kcal


Mashed Butternut Squash and Potato Topping:

  • 2 lbs butternut squash cut up and seeded (skin is ok if washed)
  • ½ Tbs olive oil
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • ½ tsp dried thyme
  • 1 lbs gold potatoes sliced or cut up
  • 1/4 cup coconut cream
  • 1 tsp garlic powder
  • ½ tsp onion powder

Meat filling ingredients:

  • 2 tsp olive oil
  • 2 cups Birds Eye C&W Ultimate Petite Mixed Vegetables or frozen peas and carrots
  • 1 cup onion finely diced
  • 5 cloves garlic minced
  • 2 lb ground bison or 1 lb each turkey, beef
  • ¾ tsp black pepper
  • 1 tsp salt
  • 1 tsp dried thyme
  • 1 Tbs coconut flour for thickening
  • 4 Tbs tomato paste
  • 1 Tbs apple cider vinegar
  • 1 ½ cups better than bouillion Roast Beef flavor
  • 2 ribs celery finely diced
  • 2 Tbs Coconut Aminos


Making the mashed butternut squash topping:

  • Preheat your oven to 400 degrees.
  • Boil water in a large pot. Put the squash and potatoes inside and cook until you can easily stab the potatoes with a knife, 20-25 minutes. Strain, and put into a large bowl and mash with a potato masher. Reserve 1 1/2 cups of the strained liquid for your meat gravy. Add ¼ cup coconut cream, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp salt, ¼ tsp ground black pepper, and mash. Set aside.

At the same time make the Shepherd's pie meat filling:

  • In a large skillet over medium heat, cook the bison (or ground meat), breaking it up with a wooden spoon, until browned, 7 to 10 minutes. Drain off any excess fat or remove with a spoon.
  • Using the reserved hot water from the squash/potato add the bouillion, tomato paste, apple cider vinegar, Coconut Aminos, and coconut flour in a bowl to make about 1 1/2 to 2 cups of gravy. Mix until smooth and the tomato paste is dissolved completely.
  • Add the gravy to the meat and simmer for 5-7 minutes or until some of the liquid is reduced.
  • Pour the shepherd's pie filling into a large pan, 9 in x 13 in. Top the meat with frozen vegetables evenly on top of the meat. Then top with the mashed butternut squash topping, using a spatula to evenly spread it out.
  • Bake for 30 minutes.



This recipe has lots of vitamins.  It also works with different kinds of squash, sweet potatoes or yams as well.


Calories: 449kcalCarbohydrates: 36gProtein: 27gFat: 23gSaturated Fat: 11gCholesterol: 79mgSodium: 775mgPotassium: 1319mgFiber: 7gSugar: 5gVitamin A: 14487IUVitamin C: 44mgCalcium: 98mgIron: 5mg
Tried this recipe?Let us know how it was!

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