Shepherd’s Pie

WITH A FEW TWISTS

BY PRIYA HUTNER OF THE SEASONED SAGE

This is a delicious comfort meal. I’ve added a few twists to the dish. When I was a vegetarian, I used lentils and lots of veggies. Kabocha squash gives this dish a unique twist. Whether you make this version of shepherd’s pie with lamb, beef or lentils, it is packed with protein and vegetables — perfect for a chilly evening.n

Cooking is a meditation for Priya, it is from that place she curates her menus and recipes to create delicious and nutritious meals for The Seasoned Sage, her company catering to client’s culinary preferences and dietary re-strictions. She is also working on a series of cookbooks. Visit her website at TheSeasonedSage.com or contact her at priya@theseasonedsage.com.

from the kitchen of Priya Hutner

Shepherd’s Pie

TOPPING

3 med. potatoes, peeled & diced 1 sm. kabocha squash (roasted) or 2 large sweet potatoes, diced small 4 T butter ¼ C half and half 1 t salt 1 t black pepper

FILLING

1 T olive oil 1 medium onion, diced 2 carrots, peeled & sliced 2 cloves garlic, sliced 1 C green beans, steamed for 3 min., cut into thirds 1 C celery, sliced 1 lb. ground beef or lamb or ½ lb. of each (*or vegetarian version) 1 T flour 1 C butternut squash, cubed 2 C frozen peas 1 C frozen corn 1 C broth, beef or vegetable 1 ½ t salt 1 t fresh ground black pepper 1 t thyme 1 t rosemary

Preheat oven to 375 degrees F. Roast kabocha squash in oven on baking sheet until cooked, 20 to 30 minutes. Remove the skin and mash with 1 T of butter. If using sweet potatoes, boil them in water until tender and mash with 2 T of butter. Wash, peel and dice potatoes. Place them in a large pot of water and bring to a boil. Cook for 15 minutes until a fork can pierce through with ease. Drain and put in a bowl; add 2 T butter, half and half and season with salt and pepper. Mash well. Set aside mashed toppings. In a large pan, sauté the onions in oil for 3 minutes; add garlic and meat. Cook for 3 minutes. Add carrots, celery, green beans, butternut squash, spices and broth. Simmer for 5 minutes. Turn off heat and add frozen (defrosted) vegetables. Pour filling into a greased baking dish and top with mashed squash and potatoes alternating each layer of topping. Bake for 20 to 25 minutes or until potatoes and squash turn golden brown.

VEGETARIAN VERSION

Substitute 2 cups cooked French lentils for vegetarian version. Mash and season with salt and pepper. Layer them in the baking dish with veggies before topping. Lakeview Di OPEN DAILY 12–9PM ning

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