Butternut Squasherd’s Pie

Butternut Squasherd’s Pie is not your usual shepherd’s pie. No beef and no potato but pork and butternut squash.

It tastes sweeter than a shepherd’s pie and has a more of a fall vibe, the kind of meal you could have around Halloween.

Butternut Shepherd’s Pie

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Butternut Shepherd’s Pie

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Servings	Prep Time	Cook Time
5people	15minutes	20minutes

Servings	Prep Time
5people	15minutes

Cook Time

20minutes

• Course Main Dish
• Cuisine Creation

Ingredients

• 1 Butternut
• 25 g Butter
• 100 ml Soya Yogurt
• 4 slices Pork tenderloin
• 1 Onion
• 100 g Cheddar
• salt
• Pepper
• Cumin

Servings: people

Units:MetricUS Imperial

Ingredients 1 Butternut 25 g Butter 100 ml Soya Yogurt 4 slices Pork tenderloin 1 Onion 100 g Cheddar salt Pepper Cumin Servings: people Units:MetricUS Imperial

Course Main Dish Cuisine Creation

Instructions

1. Peel the Butternut and cut it into big dice.
2. Steam until tender.
3. Mash by hand to a purée. Add the butter and soya yogurt (replace cream) and mix.
4. Put the purée in a saucepan and cook on low heat to remove the excess of water for 10min. Add the spices and set aside.
5. Peel the onion and slice it. Cut the pork into thin strips. In a pan, brown the onion with olive oil. Add pork strips and cook over medium heat.
6. Place the meat in a pyrex container and cover with half of the cheese.
7. Cover with the butternut purée.
8. Cover with the remaining cheese.
9. In the oven 200C on grill for 10min.
10. Enjoy it!!!