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Butternut Squash, Cauliflower and Beef Shepherd’s Pie

Butternut Squash Shepherds Pie

Yummy recipe made with my Grandma’s Loaf N More seasoning

Ingredients

Units Scale

2 tbsp BUTTER, REGULAR, NO ADDED SALT
1 tbsp PANCAKE SYRUP, 15% MAPLE, table blends, cane & maple
1/2 lb BUTTERNUT SQUASH, Peeled and Cubed
0.91 oz GRANDMA’S LOAF N MORE SPICE PACKET
1 lb GROUND BEEF, RAW, 90% LEAN, hamburger, 10% fat
1 cup WATER, MUNICIPAL
1 tbsp GARLIC, RAW
1 cup CAULIFLOWER, frozen, unprepared (1” pieces)
4 tbsp PARMESAN CHEESE, SHREDDED

Instructions

DI RECTI ONS
1. Preheat oven to 350’F. Combine 2 Tbsp butter melted and syrup. Toss with diced squash to coat. Roast squash in a small baking pan until tender – 40 minutes. Transfer to a large bowl and mash until smooth.
2. While the squash is roasting, in a large skillet over medium heat, cook and stir beef, crumbling meat until no longer pink. About 6-8 minutes and drain excess fat. Stir in Grandma’s Loaf N More and water, bring to a boil. Reduce heat and simmer uncovered until slightly thickened. Transfer to the baking dish used for the squash.
3. Top evenly with cauliflower and sprinkle with garlic. Spread smashed squash mixture over the top and bake, uncovered, until the cauliflower is tender. About 25 minutes. Sprinkle top with parmesan cheese and let stand for 10 minutes before serving.

Notes

E X C H A N G E S : 4.01 Lean Meat, 1.74 Vegetable, 1.13 Fats, 0.23 Other Carbs

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