Beef and Squash Pot Pie
In this spicy, sensational dish, the sweetness of the butternut squash accentuates the succulent, savory spices underneath. Go ahead and use whatever veggies you have lying around; this is a very versatile recipe. Carrots, green and red bell peppers, and spinach are recommended, but use your imagination! This recipe is a delicious way to utilize an array of leftover vegetables.
Serves 2–4
11⁄2 pounds butternut squash, peeled, seeded, and cubed
1⁄2 onion, diced
3 tablespoons coconut oil, divided use
2 carrots, peeled and chopped
1 pound ground beef
1 teaspoon dried thyme
1⁄2 teaspoon sea salt
1⁄2 teaspoon cumin
1⁄2 teaspoon black pepper
1⁄4 teaspoon ground cayenne pepper
1⁄2 green bell pepper, chopped
1⁄2 red bell pepper, chopped
1 cup chopped frozen spinach
- Place squash in a medium sauce pot and cover with water. Boil squash over medium heat for 20–30 minutes, until soft. Remove from heat, drain squash, and set aside.
- Sauté onion in 1 tablespoon coconut oil in a cast-iron skillet over medium heat for 8–10 minutes, then add the carrots and cook for another 6–9 minutes until soft. Add the ground beef and continue sautéing until meat is no longer pink, separating it into crumbles while it cooks. Add the thyme, sea salt, cumin, black and cayenne pepper, peppers, and spinach, and cook another 3–5 minutes.
- Mash the butternut squash (with a hand mixer, blender, or food processor) with 2 tablespoons coconut oil, until smooth.
- Transfer the beef and vegetable mixture to a 9″ × 13″ baking dish and add the mashed squash on top, distributing evenly; heat for just a few minutes at 375°F, and serve warm.
