Shepard's Harvest Pie

In my PlanetOrganics delivery this week I ordered some ground beef from the fabulous Eel River Ranch .

I am still sitting here stunned by how good my crazy concoction came out.  I took the typical Shepard's Pie, reduced the fat, and the starchy carbs, and added loads of veggies (hence the 'harvest' part).

Let me say I have never made Shepard's pie before, nor have I ever eaten it.  In fact, the closest I have come to a Shepard's Pie in the past was an episode of Kitchen Nightmare's where the Pie was, "just a big ball of grease" and then Chef Ramsey vomited...  DRAMA QUEEN.

After eating my version, I really don't know that a traditional version could be better.  My mouth and tummy are so happy right now, I am bouncing in delight.  This can also really easily be changed to a vegetarian version, just by substituting tofu and/or mushrooms for the beef, or made even lower cal by using ground turkey or chicken.

Shepard's Harvest Pie
topping:
2 cups winter squash, peeled, de-seeded, and cubed
5 small cloves garlic
2 TBS broth
1 tsp each: salt, white pepper, paprika, horseradish
1 c. corn kernals
6 oz n/f greek yogurt
1TBS coconut butter, warmed
1/2 oz shaved parmesean

filling:
1c. onion, chopped
1/2 TBS coconut oil
1lb ground beef 90/10
2 TBS wheat flour
1 TBS tomato paste
1 c. veggie broth, plus water as needed
1 tsp each: salt, thyme, marjotam, paprika, parsley
2 c. baby brocoli, chopped
1 bunch Chard, chopped

preheat oven to 350

For the topping: Put squash, garlic, broth and seasonings in a microwave safe dish and microwave for 10 minutes, or until cooked and softened.  Meanwhile, saute your corn kernels until they are slightly browned.  Add corn, squash mixture, yogurt, and coconut butter to a large mixing bowl and use hand blender to puree (or use a Cuisinart or blender).  Set aside.

For the filling: saute onion in coconut oil.  When slightly caramelized, add beef. Cook until browned. Add flour, tomato paste, broth and seasoning.  Boil until broth is a gravy consistency.  Add broccoli and chard.  Cover and let simmer until chard is wilted.  Adjust seasoning as needed. Uncover and let simmer until much of the liquid has evaporated.

Add filling mixture to the bottom of an oven safe casserole dish. Top with the squash mixture and carefully spread, completely covering the beef.  Bake for 20 mins.  Switch to broiler, and broil for 5 mins, or until browning starts.  Cover with the shaved Parmesan and broil a few moments longer until cheese starts to brown.  Let rest before serving.

The whole dish is 1569 kc. Split into 4 meal-sized serving s= 392 calories per serving