Mediterranean Shepherd’s Pie

Name: Mediterranean Shepherd’s Pie
Yield: serves 6 to 8
Ingredients: 5 cups peeled and diced butternut squash (roughly a 1/2-pound squash); Salt and freshly ground black pepper; 6 tablespoons olive oil; 1 yellow onion, diced; 2 cups fresh leafy greens, stemmed and finely chopped; 2 cloves garlic, minced, plus 1 clove peeled and smashed; 2 cups cooked chickpeas or 1 (15-ounce) can chickpeas, drained and rinsed; 1 cup walnuts, pulsed in a food processor until coarsely ground; 5 anchovy fillets, minced; 1 1/2 cups vegetable or chicken stock; 1/2 cup bread crumbs; 1 cup fresh flat-leaf parsley leaves; Zest of 1 lemon

December 14, 2011

This rustic dish makes a wonderful cold-weather meal when paired with a green salad. Instead of the usual white top made of potatoes, this shepherd’s pie gets a toasted orange hue from winter squash, a common ingredient in Greek and Italian cuisine. You can substitute pumpkin, red kuri squash, or kabocha squash for the butternut. Gremolata, a fresh Italian condiment of parsley, lemon zest, and garlic, adds a bright citrus note.

Recipe notes

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