Squash-tastic Shepherd's Pie

Hungry Girl, p. 278

1 pound extra-lean ground turkey

3 ½ cups peeled and cubed butternut squash

1 ½ cups frozen mixed vegetables

½ cup chopped onions

¾ cup fat-free gravy

1 tablespoon light whipped butter or light buttery spread

½ teaspoon minced garlic

¼ teaspoon salt

Dash of black pepper

Dash of garlic powder

Dash of onion powder

Preheat oven to 400 degrees F.

Place the squash in a large microwave-safe dish with ½ cup of water. Cover bowl and cook squash in the microwave for 12 to 14 minutes, until squash is soft.

Meanwhile, in a medium pan over medium heat, cook onions until slightly browned (2 to 3 minutes).

Add the turkey, minced garlic, garlic powder, onion powder, and black pepper to the pan. Stir well. Cook until meat is browned.

Drain any excess liquid from the pan. Place meat/onion mixture in a casserole dish. Pour gravy evenly over the mixture. Spread the mixed veggies on top and then set dish aside.

This seemed like the appropriate veggie mix for shepherd's pie.

Once squash is cooked, drain excess water and mash well. Add butter and salt to the squash and then mix thoroughly. Layer the mashed squash on top of the veggie layer. Bake in the oven for 20 to 25 minutes (until crust looks slightly crispy).

Slightly! 

All the things.

My Rating: 3/5 "This is a noble effort to make shepherd's pie healthier. Unfortunately it turns out that healthy shepherd's pie is pretty flavorless. Apparently there IS a way to make British food even more bland! That said, it's filling and healthy, so cut your losses where you want."