Beef and squash pot pie layers savory, spiced ground beef under a fluffy blanket of sweet mashed butternut squash. Carrots, peppers, and spinach join the beef with cumin, thyme, and a whisper of cayenne, then the whole skillet gets finished under heat until warm and bubbling. It's comfort food with a Paleo crown.
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 (907 g) butternut squash, peeled, seeded, and cubed
1⁄2 onion, diced
3 tablespoons (45 ml) coconut oil, divided use
2 carrots, peeled and chopped
1 pound (454 g) ground beef
1 teaspoon (5 ml) dried thyme
1⁄2 teaspoon (10 ml) sea salt
1⁄2 teaspoon (10 ml) cumin
1⁄2 teaspoon (10 ml) black pepper
1⁄4 teaspoon (20 ml) ground cayenne pepper
1⁄2 green bell pepper, chopped
1⁄2 red bell pepper, chopped
1 cup (240 ml) 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 (15 ml) 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 (30 ml) 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 (190°C), and serve warm.
Pro Tips
- Mash the boiled squash with 2 tablespoons of coconut oil until silky smooth — that's the 'pastry' of this pot pie, so give it the same care you'd give a crust.
- Brown the ground beef properly, breaking it into crumbles as it cooks, so every bite of filling has texture rather than clumps.
- This is the ultimate leftover-vegetable recipe — use whatever you have on hand in place of the recommended carrots, peppers, and spinach.
- The final few minutes at 375°F are just to heat everything through and set the topping; watch that the squash doesn't dry out.
Frequently Asked Questions
Can I make this with sweet potato instead of butternut squash?
Yes — mashed sweet potato makes a slightly sweeter topping but works in exactly the same way with the coconut oil.
How long does it keep?
Up to 3 days in the fridge. Reheat covered at 350°F so the squash topping warms through without drying out.
Can I use a different ground meat?
Ground turkey or bison both work well. Turkey is leaner, so add a touch more coconut oil to the pan when browning it.
Is this recipe paleo?
Yes — the topping is just butternut squash and coconut oil, with no flour, dairy, or pastry anywhere in the dish.
Recipe Card
Ingredients
Method
- 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.
- 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.
