Meat pies are such an easy item to prep and cook for everyone to enjoy. In this shepherd’s pie I added butternut squash and a red potato mash that really sweetened the flavor of the pie. Made in about 2 hours and devoured in less than 30 minutes.
- 1/2 pounds ground elk sausage
- 2 cups butternut squash, cubed
- 1 cup celery, chopped
- 1 cup carrots, chopped
- 1 onion, chopped
- 2 shallots, chopped
- 2 tablespoons butter
- 1 cup shredded cheddar cheese
- 2 cups mashed red potatoes
- 1 teaspoon tarragon
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 2 Puff Pastry Sheets (defrosted)
- 1 egg + 1 tablespoon water
Preheat oven to 375 degrees. Add 2 cups cubed butternut squash and 2 tablespoons water to microwave safe dish. Cover and microwave for 5-6 minutes. Heat skillet over medium heat and cook sausage until thoroughly cooked. Remove sausage from skillet and set aside. Add butter to skillet and sauté celery, carrots, onion and shallots. Remove from heat when done. In a bowl, combine mashed potatoes, sausage, vegetables, cheese, butternut squash and seasonings. Roll out 2 pastry sheets on a floured surface to be the size of an oven proof baking dish. Take one pastry sheet and form to the bottom and sides of the baking dish. Pour the sausage mixture into the dish. Brush the outer edges of the bottom pastry sheet with egg wash. Place the second pastry sheet over the top and press and close the edges of the pastry together. Brush top of the pastry sheet with remaining egg wash. Cut an ‘X’ into the top of the pastry to release steam. Bake for 45 minutes. Cover with foil if needed.