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Canola OilRecipes
By December 8, 2021February 9th, 2022No Comments

Butternut Squash Shepherd’s Pie

With Mazola® Canola Oil

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Squash Topping:

  • 4-1/2 cups 1/2 to 3/4-inch cubed butternut OR acorn squash
  • 2 tablespoons Mazola Canola Oil
  • 3 tablespoons grated Parmesan cheese
  • Dash salt and pepper
  • 3/4 cup shredded very sharp white cheddar cheese

Meat Mixture:

  • 1 tablespoon Mazola Canola Oil
  • 1-1/2 cups finely chopped onion
  • 2 teaspoons crushed garlic
  • 3/4 cup coarsely chopped carrots
  • 1 pound/500 g extra lean ground beef
  • 1-1/2 tablespoons all-purpose flour
  • 1-1/2 tablespoons tomato paste
  • 3/4 cup tomato sauce
  • 1/3 cup low-sodium beef OR chicken broth
  • 1 teaspoon dried basil
  • 3/4 cup shelled, frozen edamame
  • Dash salt and pepper


  1. Preheat oven to 425°F.
  2. Brush Mazola Canola Oil over the squash and place face down on a baking sheet; roast for 15 to 20 minutes, just until tender.
  3. While squash is roasting, heat Mazola Canola Oil in large, nonstick skillet over medium-high heat.
  4. Add onion; sauté 3 minutes.
  5. Add garlic and carrots; sauté for 3 minutes.
  6. Add ground beef; cook for 5 to 7 minutes or until lightly browned, breaking up meat as it cooks.
  7. Stir flour into meat mixture; cook 1 minute.
  8. Add tomato paste, tomato sauce, broth and basil.
  9. Cover and cook over low heat for 3 minutes.
  10. Add edamame; cook 1 minute.
  11. Add salt and pepper.
  12. Remove from heat and set aside.
  13. Place roasted squash in bowl and slightly mash.
  14. Stir in oil, Parmesan cheese, and salt and pepper; set aside.
  15. Spoon meat mixture into a greased 9-inch square baking dish; spoon squash mixture evenly over meat mixture.
  16. Sprinkle with cheddar cheese.
  17. Bake at 350°F for 25 to 30 minutes or until cheese is melted and lightly browned.

Recipe provided by Rose Reisman.