Shepherd's pie in a half-roasted squash
- Preparation Time120 mins
- Cooking Time20 mins
2) In a separate small pan over a medium low heat add 30g of the butter and the sweetcorn. Cook for 3 minutes and then season with salt and pepper.
3) Cut the butternut squash in half and place skin side down on a baking pan. Roast the squash for approximately 40 minutes or until very soft. Remove from the oven and allow to cool slightly.
4) Scoop out the flesh from the skin with a large spoon. In a bowl, mash the butternut squash flesh, adding 30g of the butter and the brown sugar. Season with salt and pepper, set aside.
5) Cut the acorn squash in half lengthwise and remove the seeds with a spoon. Cut a small piece off the back of each squash half so it will lay flat on a baking sheet. Roast cut side up for 40 minutes until soft. Remove from the oven and set aside.
6) Peel the potatoes and place in a large pan. Add enough cold water to cover the potatoes by 2 1/2cm, cover the pan, place over a high heat and bring to the boil until a thin-bladed knife or fork can be inserted into a potato easily, about 15 minutes.
7) Drain and then mash the potatoes with the remaining butter and a quarter of the sour cream. Season with salt and pepper and put aside.
1) Turn the acorn squash over so they sit on the cut base. Place equal amounts of sweetcorn in each acorn squash to form the first layer. To create the second and third layers, place a generous amount of minced lamb and butternut squash on top of the corn.
2) Top with the mashed potato, using either a spoon or piped with a pastry bag. Place the filled squash on a baking tray and roast in the oven for 20 minutes or until the potatoes are browned. Serve hot with brown gravy and the remaining sour cream.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Food Network Kitchens have not tested this recipe in the proportions indicated and therefore cannot make representation as to the results.