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