Patty Pan Shepherd’s Pie

I had gotten a very large patty pan squash in our CSA share over the summer. It was the largest one I had ever seen and I thought “what am I going to do with this?!”

Luckily there happened to also be some Yukon gold potatoes in the share as well.

I’ve always loved using Yukon gold potatoes when I make mashed potatoes because they’re such a creamy potato and I think the golden color enhances their creamy appeal. I’ve stuffed patty pan squash before so the idea came to me pretty quickly that it might be fun to combine the two and make a shepherd’s pie out of them! From there the wheels just started turning!


I love ground turkey and thought the mildness of it might go nicely with the taste and consistency of the squash.

I wanted it to be a soothing meal and decided that I’d give it an autumn feel by seasoning it with poultry seasoning, garlic and onion, making it a real comfort food.

Initially it was just going to be my husband, youngest daughter and me for dinner that night, but at the last minute my older daughter came to dinner. This was such a hearty meal that it was filling and satisfying for 4 people when combined with a nice tossed salad. A meal I will definitely make again!


Patty Pan Sheppard’s Pie

1 very large patty pan squash 6-8″ or a few small ones for individual pies

1lb 12oz ground turkey

3 Yukon gold potatoes

1/2 Tbs Soy-free Earth Balance spread

1-3 Tbs unsweetened almond milk

Salt & pepper to taste

1 clove garlic

1/4 tsp dehydrated onion

1/2 tsp poultry seasoning (sage, thyme, rosemary, marjoram, black pepper & nutmeg)

2 tbs arrowroot

1/4 cup water


To prepare mashed potatoes:

Wash, peel & quarter potatoes, place in a saucepan & cover with water. Cover. Bring to a boil & cook on medium high with lid slightly ajar about 10 minutes or until fork tender.

Drain in a colander. Place back in the saucepan & mash.

Stir in 1/2 Tbs Earth Balance. Add milk 1Tbs at a time, stirring to incorporate, add more a tablespoon at a time until a creamy consistency is reached. Set aside.

Mashed potatoes can be made a day in advance and stored in the refrigerator until ready to use.


To prepare squash:

Wash patty pan squash & place in a large pot, add about 1 1/2″ of water. Cover. Bring to a boil and boil at medium high, slightly covered for about 10 minutes or until a fork goes into squash, somewhat easily.

Drain in a colander & let sit until it’s cool enough to handle.

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.

When squash is cool enough to handle, cut top off. Using a grapefruit spoon or a melon baller, scoop out tie filling, leaving a shell with about 1/2″-3/4″.

Discard large seeds & reserve the pulp. Chop the pulp into smaller chunks & set aside.

Sprinkle inside of squash with sea salt. Place on prepared pan & roast for 10 minutes. Remove from oven & set aside.


To prepare filling:

Chop garlic clove and place in a large skillet. Cook over low heat a few minutes, until fragrant.

Add ground turkey, sprinkle with onion and brown on medium heat. Add salt, pepper and poultry seasoning and mix until combined.

Add chopped pulp from inside squash. Add 1/4 cup of water and 2 Tbs arrowroot. Cover and cook for a few minutes until squash is soft and liquid has thickened slightly.

Pack into hollowed squash shell. Spread mashed potato over top, covering filling.

Bake at 350 degrees F in a glass pie pan for 30 minutes or until heated through. Let cool slightly before slicing into wedges. Serves 4


This recipe is gluten-free, dairy-free, soy-free, and grain-free




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