FRIJE

Instructions

• 1.   Preheat the oven to 350°F. Wash and cut the butternut squash in half lengthwise and scoop out the seeds.
• 2.   On a baking sheet lined with parchment paper, place the butternut squash halves cut side up. Brush with olive oil, season with salt and pepper. Flip them over.
• 3.   Add the sweet potatoes to the baking sheet with the squash and bake for 1 hour at 350°F.
• 4.   Meanwhile, peel and finely slice the onions.
• 5.   Heat a drizzle of olive oil in a pan over medium heat. Add the onions and sauté for 2 to 3 minutes, stirring.
• 6.   Add the ground beef. Season with salt and pepper and cook for 4 to 5 minutes, stirring to break up the meat.
• 7.   Once the squash and sweet potatoes are golden and tender, remove them from the oven. Scoop out the flesh of the squash and sweet potatoes using a spoon.
• 8.   In a mixing bowl, mash the squash and sweet potato flesh with a fork or potato masher. Add the milk, season with salt and pepper, then mix until smooth and creamy.
• 9.   In an oven-safe dish (ours measures 9 x 7 inches), spread the ground beef evenly. Top with the mashed mixture.
• 10.   Place the goat cheese slices on top and sprinkle with Herbes de Provence. Bake for 10 minutes at 350°F.
• 11.   Once the shepherd's pie is golden brown, remove from the oven. Serve on a plate with a side of green salad. Enjoy!

Nutritional information *

Reference

• jow.fr/recipes/hachis-parmentier-au-butternut-et-chevre-929d4cdng4tc02wk0yun