Patty Pan Shepherd’s Pie! WHAT!!?? Yup! Patty pan squash is not only cute, it also makes a great “crust” for my Shepherd’s Pie!
1 very large patty pan squash 6-8" or a few small ones for individual pies
1lb 12oz ground turkey
3 Yukon gold potatoes
1/2 Tbs Soy-free Earth Balance spread
1-3 Tbs unsweetened almond milk
Salt & pepper to taste
1 clove garlic
1/4 tsp dehydrated onion
1/2 tsp poultry seasoning (sage, thyme, rosemary, marjoram, black pepper & nutmeg)
2 tbs arrowroot
1/4 cup water
To prepare mashed potatoes:
Wash, peel & quarter potatoes, place in a saucepan & cover with water. Cover. Bring to a boil & cook on medium high with lid slightly ajar about 10 minutes or until fork tender.
Drain in a colander. Place back in the saucepan & mash.
Stir in 1/2 Tbs Earth Balance. Add milk 1Tbs at a time, stirring to incorporate, add more a tablespoon at a time until a creamy consistency is reached. Set aside.
Mashed potatoes can be made a day in advance and stored in the refrigerator until ready to use.
To prepare squash:
Wash patty pan squash & place in a large pot, add about 1 1/2" of water. Cover. Bring to a boil and boil at medium high, slightly covered for about 10 minutes or until a fork goes into squash, somewhat easily.
Drain in a colander & let sit until it's cool enough to handle.
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
When squash is cool enough to handle, cut top off. Using a grapefruit spoon or a melon baller, scoop out tie filling, leaving a shell with about 1/2"-3/4".
Discard large seeds & reserve the pulp. Chop the pulp into smaller chunks & set aside.
Sprinkle inside of squash with sea salt. Place on prepared pan & roast for 10 minutes. Remove from oven & set aside.
To prepare filling:
Chop garlic clove and place in a large skillet. Cook over low heat a few minutes,until fragrant.
Add ground turkey, sprinkle with onion and brown on medium heat. Add salt, pepper and poultry seasoning and mix until combined.
Add chopped pulp from inside squash. Add 1/4 cup of water and 2 Tbs arrowroot. Cover and cook for a few minutes until squash is soft and liquid has thickened slightly.
Pack into hollowed squash shell. Spread mashed potato over top, covering filling.
Bake at 350 degrees F in a glass pie pan for 30 minutes or until heated through. Let cool slightly before slicing into wedges. Serves 4
This recipe is gluten-free, dairy-free, soy-free, and grain-free
This recipe was originally posted on Instagram on October 21, 2017.