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Recipe: Sausage & Butternut Shepherd’s Pie
Paleo, WLC-Approved

Posted by DishragDiarist on October 2, 2012 in Main Dishes/ Meals, Recipes, Whole Life Challenge with 3 Comments

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sausage & butternut shepherd's pieThis post has to start with a confession. I am eating this dish for breakfast as I type this. It is so good, I woke up thinking about the leftovers in the fridge.

I don’t know about you, but I love traditional Shepherd’s Pie. And with these cold, rainy fall days, I’ve been craving some comfort food. While I do try to avoid starches, I’m sure I’ll make my usual recipe sometime this winter (perhaps experimenting with replacing part of the potatoes with turnips). During the Whole Life Challenge, though, I needed to find a starch-free alternative.

Here it is. You’re welcome.

Sausage & Butternut Shepherd’s Pie

*2-1/2 to 3 lb. butternut squash, peeled, seeded and cut into chunks, about 1″ or so (could sub sweet potato)
*Extra virgin olive oil for drizzling
*Sea salt
*5 Tbsp. grassfed butter or ghee (plus extra for sauteing, if needed)

*1 lb. bulk Italian sausage (WLC-legal sources)
*2-3 carrots, sliced
*1 medium onion, diced
*8 oz. shitake mushrooms, sliced
*3 cloves garlic, minced
*Fish sauce
*1 cup diced tomatoes
*1/2 cup stock (chicken or beef)
*1-1/2 to 2 Tbsp. fresh chopped rosemary, or 1-1/2 to 2 tsp. dried
*2 green onions, sliced (optional)
*4-5 slices leftover cooked bacon (optional)

Preheat oven to 375 degrees.

Place squash chunks onto a baking pan (again, I love my stone for roasting veggies) and drizzle with olive oil (or other healthy fat of choice). Sprinkle lightly with sea salt and toss. Roast for about 25 minutes, tossing again about halfway through. (This is how long it takes in my oven. Remember that ovens vary. Always check with a fork; the squash should be quite tender.) You could also boil or steam the squash, but roasting provides a deeper flavor and more nutrient retention.

While squash is roasting, cook the sausage in a large skillet until just a bit pink. If necessary, add in additional fat (such as ghee) and then add in carrots, sauteing for just a minute. Add in onions and mushrooms and saute until veggies are tender (about 5 mins.). Add in garlic. After about two minutes, add a few shakes of fish sauce, tomatoes, stock and rosemary.

Bring just to boiling, and then reduce heat and simmer until sauce thickens. Add sea salt to taste.

Meanwhile, remove squash from oven and increase oven temp to 400 degrees. Place squash chunks in a large bowl. Using a potato masher, blend squash with ghee (or butter) and salt.

When meat mixture has thickened to your desired consistency, place it in a casserole dish. Top with the mashed squash mixture. If using, break up leftover bacon pieces on top.

Bake in 400 degree oven for 10-15 minutes or until the top is lightly browned and the leftover bacon crisps up. Garnish with sliced green onions, if using, and let set for a few minutes before serving.

The savory sausage and sweet butternut are really a nice compliment. Enjoy… and then enjoy again because the leftovers are even better!

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  1. AnnaOctober 10, 2012 - 6:39 pm #1

    Ooohhhh this looks good! Funny thing, I just bought a ton of butternut squash today and didn’t have a definite plan for it – now I do!

  2. MrsBullNovember 28, 2012 - 11:18 am #2

    I happen to have butternut squash and sweet potato at my house and I HAVE to use them before we start our 21 day sugar detox. I’m making this tonight. Also, still eating my leftovers from the Army SOS and still amazing. (btw..if you have a google account and want to check our site for our 21 detox, i’ll send it to you!) <3

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