You know how sometimes you want to eat healthy and an idea strikes and you decide to go for it but you have like 7 out of 10 ingredients needed but you’re already in your sweats and you’re "tits-deep" in snacks & Netflix?
Well, that’s EXACTLY how this recipe came to fruition. It was dangerously close to just being labeled “half-way successful accident,” but after eating several helpings and packing it for 3 days of lunches, I definitely re-labeled this recipe a resounding success.
It is about 99.9% Paleo and definitely Whole30 approved (if you’re into either of those mildly obnoxious lifestyle choices). But more importantly, it’s Remington’s Belly Approved. And that’s an approval that’s recognized by the Geneva Convention.
Actually, that’s a lie. I can’t lie to you. I love you too much to lie to you.
So, while it does benefit from a little forethought/planning, this recipe is TOTALLY worth your time. Enjoy!
Southern Paleo Shepherd’s Pie
1 Large Butternut Squash
1 Pound Lean Italian Sausage
1 Red & Green Bell Pepper
1 White or Yellow Onion
1 Pound Brussels Sprouts
1 Jalapeño or Poblano Pepper
2-3 Cloves Fresh Garlic
2 Tablespoons Tomato Paste
1 Cup Dry Red Wine (or Red Wine Vinegar)
Roast the butternut squash until it is completely tender and can be scooped out and “mashed.” One easy, labor-free way to do this is to put it in a slow cooker and then go about your day. This method works best if you’re reading, drinking wine, or Netflixing whilst it cooks. Promise.
Dice the onions, peppers, and slice the Brussels sprouts in half (or fourths if you wish, you do you). Using an oven safe pot, sauté the veggies and sausage over medium-high heat and season generously with salt, pepper, and smoked paprika. If you prefer life-threatening spice, leave in the seeds from the jalapeño or poblano. Choose your own adventure, Brotato-Chip.
When the sausage is about 5 minutes from being done, toss in minced garlic and continue cooking. Mix often to break up the meat and stir in the tomato paste. Cook for about 3 minutes (until the paste is cooked out) and stir in 1 cup of dry red wine. You can substitute this for broth if you don’t have wine or just don’t want to use it. Not a game-changer. Let the mixture thicken and reduce until you notice a nice sauce developing.
Turn off the heat and even out the “filling” so that you can smooth the “mashed” butternut squash over the top as your mashed potato crust. Top with salt and pepper and drizzle a “smidgen” of olive oil and roast covered at 375 degrees. After 30 minutes, remove the lid and roast for another 15 minutes uncovered.