Renewed Shepherd's Pie

 

Preparation time: 25 minutes

Cooking Time: 45 minutes

Quantity: 4 to 6 servings

Ingredients

• 1 large diced butternut squash

• 60 mL (1/4 cup) 2% milk

• 30 mL (2 tbsp.) butter

• Salt and pepper to taste

• 15 mL (1 tbsp.) canola oil

• 1 chopped onion

• 227 g (8oz.) white mushrooms, quartered

• 2 diced carrots

• 2 diced celery stalks

• 15 mL (1 tbsp.) chopped fresh thyme

• 400 g (14 oz. ) package of  cooked pulled pork with sauce

• 250 mL (1 cup) kernel corn

• 250 mL (1 cup) frozen green peas

• 375 mL (1 1/2 cups) shredded mozzarella

 

Preparation

1. Preheat oven to 205°C (400°F).

2. Place squash cubes in a saucepan. Cover with cold water and salt. Bring to a boil, then cook for 20 to 25 minutes, until squash is tender. Drain. Puree squash with milk and butter. Season with salt and pepper.

3. Meanwhile, heat oil in a large skillet over medium heat. Cook onion, mushrooms, carrots, celery and thyme for 3 to 4 minutes.

4. Add pulled pork with sauce, corn kernels and green peas. Continue cooking for 2 minutes.

5. Transfer pulled pork mixture to a baking dish. Smooth out the surface. Cover with squash purée and mozzarella.

6. Bake for 25 to 30 minutes, until cheese is lightly gratinated.