Recipe for Sheperds Pie, featuring butterut squsah and sweet potatoes
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5 from 1 vote

Fall Shepherd's Pie

Prep Time20 mins
Cook Time1 hr 10 mins
Total Time1 hr 30 mins
Course: Dinner
Cuisine: Fall
Keyword: comfort food, squash
Servings: 4
Calories: 587kcal
Author: Scott from Platter Talk


  • 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


  • 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.


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