Kabocha Shepherds Pie

1

2012/02/13 by nikkiledford

Wedding gifts are amazing.

A cast iron dutch oven is a prime example of why wedding gifts are amazing.

O Great Bearded One… or Colin.

So, here’s a quick shout out to our friend Colin who purchased said item in honor of our nuptials! Putting it to use was simple enough. I set out to create a delicious Paleo-fied Shepherd’s Pie. Below are the fruits (or pie) of my labor.

This particular pie was topped with a kabocha squash mash, but you could use any squash (or yam) you have on hand.

Kabocha Shepherd’s Pie

1 1/2 lbs. grass-fed ground beef
1 c. diced eggplant
1/2 bell pepper, diced
3 celery ribs, chopped
1/2 onion, diced
2 shiitake mushrooms, diced
4 whole, peeled tomatoes, chopped
3 cloves garlic, minced
2 tsp. cumin
2 tsp. paprika
1 tsp. pepper
2 tsp. salt
1 tsp. oregano
pinch cayenne

Topping

1/2 onion, caramelized
1 large kabocha squash (about 3 cups of flesh)

  1. Preheat oven to 350
  2. Caramelize onions by slicing thin half moons and cooking on LOW heat for 20 mins or until onions are soft and brown (not brown and crispy). Stir occasionally
  3.  Cut squash in half and take out the seeds. Place face down on a baking sheet and roast for 20-25 mins. Done when skin gives easily when pressed.
  4. Let the squash cool and then scoop out flesh into a food processor.
  5. Add caramelized onions and some salt and pepper to taste. Blend until smooth and set aside.
  6. Lower oven temp to 300.
  7. In a cast iron dutch oven or large skillet over medium heat,  saute onion, celery, and mushrooms for 2-3 min. Add beef.
  8. Stir until beef begins to brown.
  9. Add bell pepper, eggplant, tomatoes, garlic, and spices.
  10. Heat until beef is cooked through and vegetables are beginning to get soft.
  11. Spread topping over the top of the meat mixture in the dutch oven. If using a baking pan, transfer meat mixture to baking pan first, then spread the topping on the meat.
  12. Bake for 20 mins or until squash topping begins to brown.
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