Beef, Butternut & Potato Pie #SundaySupper

Beef, Butternut & Potato Pie

I love Fall and one of my favorite things to do is go to the Harvest Festivals! You can catch a hayride pulled by tractor or horse team out to the pumpkin patch where you can pick your own pumpkin.


When you get back with your future Jack-O-Lantern there are plenty of varieties of squash waiting for you.
Butternut, Hubbard and similar hards shelled squash should be harvested when it is smooth and dull colored. These squash do not need curing in the traditional sense like pumpkins. Pumpkins start out with a soft shell that hardens in about 10 days when left in a dry area with good air circulation. Winter squash will keep for several months stored in a cool, dry place. Acorn, delicate and sweet varieties have the shortest storage times. I store these in the refrigerator.
I like all kinds of squash. You’ll find zucchini and yellow squash on my table weekly as weather permits throughout summer. By the beginning of September my thought turn towards heartier meals. Winter squash fits the bill.
Turkey Butternut Squash and Orzo Casserole recipe moves to the front of the list of casserole season.
I make spaghetti squash like in Cheesy Spaghetti Squash Casserole and Spaghetti Squash, Mushrooms and Spinach. Acorn squash either gets cinnamon with brown sugar and butter filled cavities or stuffed like in Acorn Squash with Italian Sausage Stuffing .
For today’s Sunday Supper Squash Fest celebration I chose to make a meat and veggie pie with gravy. Beef, Butternut and Potato Pie in a flaky crust.
It may not make that picture perfect slice like quiche or Shepherd’s Pie, but the taste is worth it!

Beef, Butternut & Potato Pie

 

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Ingredients

• 1 lb beef cut into ½-inch cubes, about 2 cups (I used eye round)
• 1 medium butternut squash peeled and cut into ½-inch cubes, about 2 cups
• 3 medium potatoes peeled and cut into ½ inch cubes, about 2 cups
• 1 9-inch pie crust homemade or purchased
• 1 cup beef stock
• 3 tablespoons olive oil
• 1 Teaspoon seasoned salt
• 1 Tablespoon French thyme
• 2 Tablespoons cornstarch
• salt and pepper to taste

Instructions

1. Place pie crust in a pie pan.
2. Preheat oven to 375 degrees. Place squash and potatoes on a cookie sheet. Drizzle with oil and sprinkle with thyme and seasoned salt. Roast until fork tender.
3. Brown beef pieces oil and cook until beef reaches at least 140 degrees.
4. Place beef in pie shell. Add squash and potatoes.
5. Add broth to pan juices. Whisk in cornstarch. Bring to a boil and cook until thickened. Salt and pepper to taste.
6. Pour gravy over meat and veggies.
7. Bake at 375 until crust is golden brown. (about 25 minutes)
8. Cool 10 minutes before cutting.

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Here are more great ways to celebrate Squash Fest from the Sunday Supper Group!

Starters – Appetizers & Cocktails:

• Bourbon Pumpkin Pie in a Glass from Confessions of a Culinary Diva
• Spaghetti Squash and Zucchini Pancakes from Kudos Kitchen by Renee
• Zucchini Pizza Bites from Mommas Meals
• Zucchini Tomato Focaccia Bread with Pretzel Salt from Family Foodie

Pickles & Relish:

• Zucchini Pickles from Jane’s Adventures in Dinner
• Zucchini Relish from Magnolia Days

Soups & Salads:

• Creamy Dairyfree Zucchini Soup from The Not So Cheesy Kitchen
• Easy Slow Cooker Pasta e Fagioli e Zucchini from Hot Momma’s Kitchen Chaos
• Pumpkin Soup with Bacon and Persimmon from Culinary Adventures with Camillia
• Tofu Vegetable Soup from What Smells So Good?
• Zucchini Cheese Soup from Noshing with the Nolands
• Zucchini Noodles with Basil Vinaigrette from Ruffles and Truffles

Main Dishes

• Acorn Squash Ramen from Ninja Baking
• Beef, Butternut & Potato Pie from Cindy’s Recipes and Writings
• Beef Ragu over Spaghetti Squash from The Texan New Yorker
• Black Bean, Butternut Squash & Millet Stuffed Poblano Peppers with Ancho-Guajillo Chile Sauce from Simply Healthy Family
• Chorizo-Stuffed Zucchini from La Cocina de Leslie
• Gluten Free Zucchini Noodles & Meatballs from Gluten Free Crumbley
• Italian Sausage Zucchini Lasagna from Curious Cuisiniere
• Risotto with Butternut Squash, Chicken and Sage from Cooking Chat
• Sausage and Farro Stuffed Acorn Squash from The Girl in the Little Red Kitchen
• Sausage Stuffed Zucchini Cups from Bobbi’s Kozy Kitchen
• Sesame Zucchini Noodles (Zoodles) from Cupcakes and Kale Chips
• Spaghetti Squash Casserole from Shockingly Delicious
• Spinach and Mushroom Quiche with Spaghetti Squash Crust from A Kitchen Hoor’s Adventures
• Stuffed Red Kuri Squash from Food Lust People Love
• Zucchini-Corn Pancakes from The Weekend Gourmet

Side Dishes:

• Cheesy Thyme Baked Acorn Squash from An Appealing Plan
• Creamy Baked Acorn Squash from Simply Gourmet
• Grilled Zucchini and Corn Succotash from Take a Bite Out of Boca
• Kabocha no Nimono (Simmered Acorn Squash) from A Mama, Baby and Shar Pei in the Kitchen
• Roasted Kabocha Squash from Peaceful Cooking
• Roasted Zucchini and Yellow Squash Galette from Rhubarb and Honey
• Spaghetti Squash Fritters from Nosh My Way
• Sweet and Savory Roasted Delicata Squash and Pear from Peanut Butter and Peppers
• Zucchini Succotash Cobbler with Cornbread Topping from The Wimpy Vegetarian

Sweets to Start or End the Day:

• Chocolate Zucchini Bundt Cake from That Skinny Chick Can Bake
• Chocolate Zucchini Coffeecake with Chocolate Crumb from Serena Bakes Simply From Scratch
• Chocolate Zucchini Pancakes from Brunch with Joy
• Granny’s Zucchini Bread from Pies and Plots
• Pumpkin Cheesecake French Toast Roll Ups with Pumpkin Spice Dipping Sauce from Chocolate Moosey
• Pumpkin Cookie Butter Cinnamon Buns with Cookie Butter Glaze from Grumpy’s Honey Bunch
• Pumpkin Pie Layer Cheesecake Bars from Wallflour Girl
• Pumpkin Spice Latte Cupcakes from The Foodie Army Wife
• Vegan Pumpkin Spice Cookies from Killer Bunnies Inc.
• Zucchini Brownies from Eat, Drink and Be Tracy
• Zucchini Lemon Ginger Bread from Hezzi-D’s Books and Cooks

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