Happy Monday! Hope that you are all ready for Thanksgiving! Thanksgiving is one of my favorite Holidays, I love to share the table with family and share stories of Thankfulness. I have been cooking Thanksgiving dinner for the last 3 years now and it’s something that I take great pride in. Makes me thankful to have a family to share dinner with and parents, siblings, and a husband who devour what I make. My Instragram feed has been filled with images that remind us all of the many things that we have to be Thankful for. Choosing to be Thankful is a beautiful thing and I am slowly learning to make it as natural as brushing my teeth. I am learning that choosing to be Thankful is about shifting focus to the things that we do have rather than longing for the things that we want or don’t have yet. Choosing to be grateful takes practice, it’s not always easy but it becomes easier when we acknowledge all that we are given, it is then when joy overwhelms the dissatisfaction. Friends I want to encourage to practice the art of being Thankful!
This Shepard’s pie is a twist on an old English Classic. The beautiful roasted butter-nut squash replaces the traditional mashed-potato topping. Fresh herbs from the garden pack a punch of flavors and aromas. This would make a great dish made with Thanksgiving left-overs!
2 1/2 lbs roasted butter-nut squash
1 large carrot roasted and cut into bite-size pieces
2 tbsp Olive oil
2 lbs of sirloin steak or lamb cut into bite-size pieces
1 cup of organic sodium-free beef broth
1 tbsp of sea-salt (or to taste)
1 tbsp of black pepper (or to taste)
1 medium sweet onion finely chopped
1 large shallot
1/2 of mushrooms chopped
1/2 tbsp Thyme
1/2 tbsp Rosemary
1/4 tbsp French Tarragon
3 garlic cloves chopped
1/4 cup of almond flour (to make this glutten-free)
Preheat over to 400 degrees. Rub the butternut squash with olive oil, salt, pepper, fresh herbs and roast for 15-20 minutes until tender when pierced with a fork. Place the butternut squash (skin off) in the food processor and blend until a mashed potato consistency.
In a large pot heat oil, add beef, salt, and pepper until meat is browned on all sides. Add onion, shallots, garlic, and fresh-herbs. Cook until vegetables begin to soften. Transfer the mixture into oven-safe bowls and add the carrots and mushrooms.
Reduce heat to a medium-low. Add flour to the same pot and cook the flour for a few minutes or until it smells like toasted almonds. Pour in beef broth, bring to a low simmer, while stirring constantly. You will notice that the broth will begin to thicken. Pour the liquid over the meat mixture. Top the bowls with a dollop of the butternut-squash mash. Bake until sauce is bubbling. Top with fresh thyme.