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Fall Shepherd’s Pie, with Butternut Squash

5 from 3 votes

Posted by Scott from Platter Talk

Updated Jan 01, 2021

Recipe for Shepherd’s Pie, Featuring Butternut Squash

Every once in a while I play a game called “Shop my Pantry”.  In this game, I can only use what I have available on hand to cook with.

Sometimes this game is not challenging at all, but other times, it is darn almost impossible.  Well, my friends, I am pleased to tell you that not only did I play “Shop my Pantry”, well I crushed it with a winning recipe for shepherd’s pie that I like to call Fall Sheperd’s Pie.

About this

After a full weekend of running errands, cleaning the house, and washing and folding about a hundred loads of laundry (maybe not a hundred loads, but it sure does feel like it with 6 kids plus Dan), I thought I was Superman.

That was until Monday when I realized that I didn’t go to the grocery store to stock us up for the week.  Unfortunately, I did not figure this out until I got home from work on Monday, and I needed to get something started for supper.

Well, this is when survival mode kicked in, and my super-heightened ninja senses engaged.  I quickly surveyed all around me.  I noticed on the counter a butternut squash.

This is the same squash that I bought several weeks prior with grand ideas.  However, it sat on my counter as a fall decoration.  Don’t judge me.  This immediately went into the oven to roast.

I had no clue what I would be using it for, but I knew that it would be included in that days bounty.

Next, I searched for some protein for this meal.  The refrigerator yielded nothing, so I turned my attention to my freezer’s tundra.  I am not proud to say this, but I have lost many a nice cut of meat to freezer burn because I forget what I have on hand.

That is why a good game of “Shop my Pantry” is necessary from time to time.  Thank goodness I was able to find some frozen boneless chicken tenderloins.  They are perfect for quick meals because they defrost in the microwave and cook up even quicker.

Before I closed the freezer, I also noticed a bag of mixed frozen vegetables.  Without missing a beat, I grabbed them as well.  Somehow they would be incorporated into this meal.

What you need to make this:

• Some russet potatoes
• Chicken breast or tenderloin
• An onion or two
• Granny Smith apples
• Cream of mushroom soup
• Chicken stock
• Garlic

On a side note, we always have garlic on hand just in case we are ever under attack by a rogue gang of vampires, but I digress.

So there everything sat on my counter.  As I looked at all that I assembled, the ingredients to this nameless meal stared back at me as to mock me.

I quickly turned away so it could not see my fear.  It was at that time I spotted our seldom used [easyazon_link identifier=”B0176SPCYM” locale=”US” tag=”ptalk20-20″ popups=”y”]ramekins[/easyazon_link]. Then it hit me like a bolt of lightning, Shepard pie.  Or, in this case, a version called Fall Shepard Pie.  The butternut squash would be used as my topping for the chicken and veggie filling that I would make.

As soon as I had my vision, the meal came together quickly and without really any effort.  Once I presented my creation to the judges (my family), they all agreed that I was the winner of this week’s “Shop my Pantry” challenge.

Even though I did not win a washer or dryer or an all-expenses paid vacation, I was a winner of a grateful family and that is worth more to me than anything.  I hope that you make my Fall Shepard Pie for your family very soon.  I know that you will love it.  -Scott

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Fall Shepherd's Pie

5 from 3 votes

From Platter Talk

Prep: 20 minutes mins

Cook: 1 hour hr 10 minutes mins

Total: 1 hour hr 30 minutes mins

Yield: 4 servings

By: Scott from Platter Talk

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Ingredients 

1x2x3x

• ▢ 1 lb boneless chicken tenderloins cubed
• ▢ 1 small onion
• ▢ a medium sweet potato peeled and diced
• ▢ 1 medium russet potato peeled and diced
• ▢ 1 granny smith apple peeled and diced
• ▢ 2-3 tablespoons minced garlic
• ▢ 10 oz can cream of mushroom soup
• ▢ 1 cup chicken broth
• ▢ 1/4 cup white wine
• ▢ 1 bag of frozen mixed vegetables
• ▢ 3 TBS olive oil
• ▢ Poultry seasoning to taste
• ▢ 1 butternut squash
• ▢ 2 TBS butter
• ▢ 1/4 cup maple syrup
• ▢ 1/4 cup brown sugar
• ▢ Salt and pepper to taste

Instructions 

• Preheat oven to 400 degrees.
• Cut butternut squash in half and scoop out seeds from center.
• Place in roasting pan with flesh side up.
• Place 1 tablespoon of butter in each center of each half.
• Drizzle maple syrup on each half and sprinkle with brown sugar and salt and pepper.
• Place in oven and cook until tender for approximately 50 to 60 minutes.
• Let cool and scoop cooked squash from flesh.
• Mash the squash so that it is smooth and creamy. Feel free to add a little more butter or salt and pepper to taste.
• Place to the side.
• Over medium heat in a pan add olive oil and add onion and cook until onions soften.
• Add chicken and garlic and season with salt and pepper.
• Cook until chicken is no longer pink.
• Add sweet potato, russet potato, and granny smith apple.
• Stir in wine and cook for a minute or two.
• Add chicken broth and cook until potatoes begin to soften.
• Add cream of mushroom soup and poultry seasoning.
• Stir to incorporate. You may need to add a little more chicken broth if mixture seems to thick.
• Add bag of frozen vegetables and continue to cook until vegetables thaw and warm.
• Spoon chicken mixture into ramekin and top with the mashed butternut squash.
• Place in oven and cook until squash browns, about 10 minutes or so.

Nutrition

Calories: 587kcal, Carbohydrates: 68g, Protein: 31g, Fat: 21g, Saturated Fat: 6g, Cholesterol: 91mg, Sodium: 920mg, Potassium: 1598mg, Fiber: 6g, Sugar: 35g, Vitamin A: 20165IU, Vitamin C: 55mg, Calcium: 160mg, Iron: 4.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner

Cuisine: Fall

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