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Shepherds Pie Fall Edition with Mushrooms and Squash fi

Shepherd’s Pie with Mushrooms and Squash

Marta Miatta
This healthier fall edition of a traditional Sheperd's Pie features tasty mushrooms and meat topped with sweet and creamy mashed buttercup squash. A delicious, hearty, and comforting family meal.
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Prep Time 15 minutes
Cook Time 1 hour
Course Main Course
Cuisine American
Servings 8
Calories 450 kcal

Equipment

  • 1 cast iron skillet or casserole dish
  • 1 Instant Pot pressure cooker optional

Ingredients
  

  • 2 pounds (~1 kg) of ground beef or other meat
  • 1/2 onion
  • 1/2 pound (~250 grams) of chantarelles or other mushrooms
  • 1 cup of bone broth or water
  • 1 small (2-3 pounds) buttercup or kabocha squash
  • 6 tablespoons (~80 grams) of butter
  • 1 egg yolk
  • Sea salt to taste
  • 1 or 2 cloves of garlic optional
  • Spices and herbs to taste parsley, green onion, sage, rosemary, black pepper
  • Grated parmesan cheese optional

Instructions
 

  • Prep the ingredients. Wash your squash under running water, rubbing away any dirt. Chop the onion, garlic (if using), and mushrooms.
  • Start the vegetables. Turn the Instant Pot to Sauté and melt 2 tablespoons of butter. Add the onion, garlic, and mushrooms, stir, and cook for about 5 minutes until softened.
  • Pour in 1 cup of bone broth (or water). Scrape down the sides to loosen any bits, then turn off Sauté mode.
  • Cook the squash. Set the Instant Pot rack over the mushroom mixture and place the whole squash on top. Lock the lid and cook on Pressure Cook for 15 minutes (longer if your squash is larger).
  • Quick-release the pressure. Carefully remove the squash with the rack and set it aside to cool slightly.
  • Brown the meat. Heat a cast iron skillet over medium-high and melt 1 tablespoon of butter. Add the ground meat along with the mushroom mixture (and all its liquid) from the Instant Pot.
  • Stir in salt, pepper, and herbs (I like green onion, parsley, sage, and rosemary). Cook for about 10 minutes, stirring often, until most of the liquid has evaporated.
  • Prepare the topping. While the meat cooks, cut the squash in half. Scoop out the seeds and peel off the skin. Mash the flesh in a bowl with 3 tablespoons of butter, 1 egg yolk, and salt to taste until smooth and creamy. Preheat your oven to 350°F (175°C).
  • Assemble. Spread the meat mixture evenly in the skillet. Top with the mashed squash, smoothing it out with a spatula. Use a fork to create a rustic pattern if you like, and sprinkle with parmesan cheese (optional).
  • Bake for about 25 minutes, or until the top is golden brown. Serve warm.

Notes

  • You can use any ground meat—lamb is especially flavorful here.
  • Try different mushrooms, wild or cultivated, for unique flavor.
  • Always taste both the filling and topping before assembling to adjust seasoning.
  • If the squash isn’t tender after pressure cooking, return it to the Instant Pot for another 5 minutes.
  • No Instant Pot? Cook the mushrooms directly in your cast iron pan (about 20 minutes until soft), then add the meat. Roast the whole squash in the oven at 400°F for 20–30 minutes, or until tender throughout.