Savory Shepherd's Pie with a Butternut Squash and Kale Crust Recipe

Description:

Hey friend! So, I've been experimenting in the kitchen lately, and I've come up with something truly amazing: Savory Shepherd's Pie with a Butternut Squash and Kale Crust. It's a total twist on the classic, and I think you'll love it. The idea came to me while I was reading about traditional British shepherd's pies. You know, the comforting, hearty dish with a layer of minced lamb (or sometimes beef) topped with mashed potatoes. But I was thinking, how can we make this classic even healthier and a little more vibrant? That's where the butternut squash and kale crust came in. I envisioned it being made in a rustic farmhouse kitchen in the Cotswolds, perhaps in the 1970s, as a way to use seasonal vegetables and stretch ingredients a little further. The addition of the squash and kale is completely my own invention, inspired by the British love for hearty root vegetables and a modern emphasis on healthy eating. This pie isn't just delicious, it's packed with nutrients too! Butternut squash is brimming with vitamin A and fiber, which is great for digestion and keeping you feeling full and satisfied. Kale, on the other hand, is a nutritional powerhouse—it's loaded with vitamins K, C, and A, as well as antioxidants. The lean ground lamb provides protein, iron, and B vitamins. And the whole thing baked in the oven ensures that all the flavors meld beautifully and create a comforting dish that won't leave you feeling sluggish. The baking method preserves the nutrients better than frying or other methods, enhancing the healthiness of the pie. I also use a bit less butter and cream in the mash than a traditional recipe, sticking with Greek Yogurt for a richer texture and protein boost.

Ingredients:

• - 1 large butternut squash (about 2 pounds), peeled, seeded, and cubed: I love butternut squash because it's naturally sweet, but not overly so, and it adds a gorgeous color and texture to the crust. You can substitute with other winter squashes if needed, like kabocha or acorn squash.
• - 1 bunch of kale, stems removed and chopped: This adds a nice bitterness that balances the sweetness of the squash and the richness of the lamb. I prefer Lacinato kale for this because it holds its texture well after cooking.
• - 1 pound ground lamb: I always opt for lean ground lamb, but you could also use ground beef or a lamb-beef blend. Just make sure to drain off any excess fat after browning.
• - 1 large onion, chopped: This adds depth of flavor and sweetness to the lamb filling. I like to use yellow onions, but white or red onions would work fine too.
• - 2 carrots, chopped: Carrots add a nice touch of sweetness and vibrant color to the filling. You could add other root vegetables, like parsnips or turnips, if you like.
• - 2 celery stalks, chopped: The celery provides a bit of crunch and herbaceous note to balance the lamb's richness.
• - 2 cloves garlic, minced: Garlic, my friend, is essential in any good savory dish. It adds that extra umami kick.
• - 1 teaspoon dried thyme: Thyme is a classic pairing with lamb, and it complements the other flavors beautifully. Fresh thyme is even better if you have it!
• - 1/2 cup chicken broth or beef broth: To add moisture and richness to the lamb filling. It helps to create that luscious gravy at the bottom of the pie.
• - 1 tablespoon olive oil: Just enough to saute the vegetables and ensure that nothing sticks to the pan.
• - Salt and pepper to taste: Remember to season generously throughout the process. It's the simple things that make all the difference.
• - 1 cup plain Greek yogurt: This replaces some of the butter and cream in the traditional mashed potato topping, making it healthier and richer in protein.
• - 1/4 cup grated Parmesan cheese: I find this adds a wonderful savory note to the mash, and it helps to bind the potatoes together.

Instructions:

1. 1. Preheat your oven to 375°F (190°C). This is crucial; you want that oven nice and hot to bake your pie beautifully.
2. 2. Roast the butternut squash: Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 20-25 minutes, or until tender. Remember to flip halfway through to ensure even cooking. While it's roasting, you can start prepping the other ingredients. This way, your time isn't wasted and you get the most of your time in the kitchen.
3. 3. Saute the vegetables: While the squash is roasting, heat the olive oil in a large skillet over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. This step is really about building the flavour base for your lamb filling.
4. 4. Cook the lamb: Add the ground lamb to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess fat. I usually do this by transferring it to a strainer placed over a bowl to separate the fat from the meat. I find this healthier than leaving the fat in.
5. 5. Make the lamb filling: Stir in the thyme, salt, and pepper. Pour in the chicken broth and bring to a simmer. Once the squash is roasted, add it to the lamb mixture and stir to combine. You can gently mash some of the squash to create a slightly thicker sauce if you like.
6. 6. Prepare the kale crust: While the lamb filling is simmering, steam or saute the chopped kale until it's wilted but still retains some texture. This usually takes around 5-7 minutes. Overcooked kale can get a bit slimy. Season it with a pinch of salt and pepper.
7. 7. Assemble the pie: Transfer the lamb mixture to a greased 9x13 inch baking dish. Top with the wilted kale, spreading it evenly over the lamb filling. This is where the magic happens, layering the flavors together.
8. 8. Make the mashed potato topping: In a medium bowl, mash the roasted butternut squash with a fork until mostly smooth (leaving some chunks for texture). Stir in the Greek yogurt and Parmesan cheese. Season with salt and pepper to taste. I actually like to use a potato masher for this step, it makes a smoother texture.
9. 9. Top and bake: Spread the mashed squash mixture evenly over the kale layer. I like to create a nice, even layer to ensure everything is cooked properly.
10. 10. Bake: Bake for 20-25 minutes, or until the topping is lightly browned and the filling is bubbly. Let it cool for at least 10 minutes before serving. This is always the hardest part, waiting for it to cool!