Name: Garden Layered Harvest Shepherd's Pie | Keldons Cookery
Prep time: 100 min
Cook time: 30 min
Total time: 130 min
Yield: 4 servings
Cuisine: England
Ingredients: 1 large Butternut Squash; 2 large Potatoes » peeled, cubed; 1 tablespoon Vegetable Oil; 0.5 cup Onions » chopped; 1 teaspoon Dried Oregano; 1 teaspoon Dried Basil; 0.25 teaspoon Dried Thyme; 0.5 cup Celery » sliced; 0.5 cup Carrots » chopped; 0.5 cup Red Bell Pepper » chopped; 0.5 cup Peas; 0.5 cup Corn; 0.5 cup Zucchini Milk

• Substitutions: You can use sweet potatoes instead of butternut squash for the middle layer. If you do not want to blend zucchini milk, you can substitute 1/2 cup of light coconut milk or unsweetened almond milk.

1. Pierce: Prick the skin of 1 large butternut squash in several places with a fork and bake it whole in your preheated oven at 400°F for about 50 minutes until completely tender.

2. Prep: Peel and cube 2 large potatoes while the squash cooks.

3. Boil: Place the potato cubes into a pot, cover them with cold water, and boil for about 20 minutes until they are fork-tender.

4. Drain: Pour the cooked potatoes into a colander, making sure to catch and reserve the hot cooking water in a bowl.

5. Mash: Crush the potatoes using a potato masher, splashing in as much of the reserved potato water as you need to make the topping light and fluffy, then set them aside.

6. Peel: Remove the cooked squash from the oven, let it cool until safe to handle, and slide the outer skin off.

7. Clean: Cut the squash flesh in half and scoop out the inner seeds with a spoon.

8. Crush: Puree the clean squash flesh with your masher and set it aside in a separate bowl.

9. Heat: Pour 1 tablespoon of vegetable oil into a large skillet over medium heat until it starts shimmering.

10. Sauté: Toss 1/2 cup of chopped onions into the skillet and cook for 5 minutes until they look clear and translucent.

11. Spice: Stir 1 teaspoon of dried oregano, 1 teaspoon of dried basil, and 1/4 teaspoon of dried thyme into the onions and fry for 2 minutes.

12. Simmer: Add 1/2 cup of sliced celery, 1/2 cup of chopped carrots, 1/2 cup of chopped red bell pepper, 1/2 cup of peas, and 1/2 cup of corn into the pan along with the prepared 1/2 cup of zucchini milk.

13. Stew: Mix the skillet contents well and continue cooking over medium heat until the carrots become tender.

14. Transfer: Pour the hot vegetable mixture into a casserole dish that is no more than 3 inches deep.

15. Layer: Smooth the mashed squash evenly over the top of the vegetable filling.

16. Top: Spread your fluffy mashed potatoes neatly over the squash layer to create a clean, beautiful presentation.

17. Bake: Place the dish uncovered into the preheated 400°F oven for 30 minutes until the potato topping turns golden-brown.

18. Shelf Life: Keep leftovers covered tightly in the refrigerator for up to 4 days. Reheat individual portions in the oven at 350°F for 15 minutes to preserve the crisp potato top.

19. Spoon up a large, colorful portion and enjoy this comforting harvest pie.

Qty	Unit	Ingredient
1	large	Butternut Squash
2	large	Potatoes » peeled, cubed	Potatoes As well as being low in fat, potatoes are also a good source of vitamins and minerals. They contain vitamin B1 / Thiamin, which our bodies need to help release... Read more...
1	tablespoon	Vegetable Oil	Vegetable Oil Vegetable Oil, (pronounced VEJ-tuh-buhl OYL), is the ultra-versatile, neutral workhorse found in nearly every home and professional kitchen. Typically pressed and refined from soybeans, corn, or canola seeds, this pale... Read more...
1/2	cup	Onions » chopped	Onions White Onion, (pronounced white UN-yuhn), is the pungent, razor-crisp allium that anchors Latin, Mexican, and classic American cooking. Draped in paper-thin snowy skins, these spheres deliver a clean, sharp bite... Read more...
1	teaspoon	Dried Oregano	Dried Oregano Dried oregano is an herb that adds robust flavor to dishes. It has hints of earthiness, bitterness, and a subtle minty undertone Use it in sauces, soups, and more for... Read more...
1	teaspoon	Dried Basil	Dried Basil Dried basil is a pantry staple herb derived from the basil plant, commonly used in cooking. It's the dehydrated form of the fragrant basil herb, known for its sweet, slightly... Read more...
1/4	teaspoon	Dried Thyme
1/2	cup	Celery » sliced	Celery Celery is a crunchy, fibrous vegetable with a distinctive, slightly bitter taste, often used in salads, soups, and as a flavoring base in cooking. It's a staple in many kitchens, is... Read more...
1/2	cup	Carrots » chopped	Carrots Carrots, pronounced KAR-uts, are a root vegetable known for their vibrant orange color, although they can also be found in purple, yellow, white, and red varieties. Crunchy, sweet, and highly nutritious,... Read more...
1/2	cup	Red Bell Pepper » chopped
1/2	cup	Peas	Peas Peas are small, green vegetables known for their sweet flavor. They come from the plant Pisum sativum and are harvested in the pod. Known by their sweet, starchy flavor, peas are... Read more...
1/2	cup	Corn
1/2	cup	Zucchini Milk	Zucchini Milk Zucchini Milk is quite simply zucchini that has been peeled and liquified in a blender or food processor. It can be substituted for the liquid in many recipes, such as... Read more...

Garden Layered Shepherds Pie

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