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32 IMPRESS YOUR GUESTS

Checkerboard Shepherd’s Pie with Bison

 8–10 hearty servings  1 hr 30 min active time  2 hrs 40 min start to finish

Special itemSNeeded

2 large cast iron skillets, or

1 (9 × 12-inch) oven-safe baking dish with minimum 3-inch sides

Food processor or high-powered blender

Piping bags with large star tips, if you want to pipe potatoes and squash

ButterNutSquaSh

2 tablespoons olive oil or neutral oil, like grapeseed oil, plus more for brushing pan

1 large or 2 small butternut squash, seeded, peeled, and cubed into 1-inch pieces (about 4 cups)

2 tablespoons dairy-free milk or milk of choice

2 tablespoons salted butter

1 egg yolk

1 teaspoon kosher salt

 teaspoon freshly ground black pepper, plus more to taste

 teaspoon ground nutmeg (optional)

potatoeS

3 medium russet potatoes, peeled, halved lengthwise, and cubed into 1-inch pieces (about 1 pounds)

2 teaspoons kosher salt, divided

 cup dairy-free milk or milk of choice

3 tablespoons salted butter

1 teaspoon freshly ground black pepper, plus more to taste

1 teaspoon honey or granulated sugar

 teaspoon ground nutmeg

(optional)

 teaspoon ground cayenne pepper

1 egg yolk

tipS for SucceSS

Use mise en place. This recipe looks long, but it’s actually pretty simple, and mise en place will help the process go more quickly and smoothly. This is helpful for any recipe, but especially for those with more ingredients and steps. It also requires you to read the whole recipe before beginning, which is important to ensure delicious success!

Prepare the Butternut Squash Preheat the oven to 400°F. Line a baking sheet with parchment paper or aluminum foil and brush with oil. Arrange the butternut squash in an even layer on the baking sheet, drizzle with 2 tablespoon of the oil, and roast for 20 to 30 minutes until easily pierced with fork. Remove from the oven and let cool 5 minutes. (Keep the oven at 400°F to cook the pie later.)

Place the squash in the bowl of a standing mixer with the paddle attachment. Beat on medium speed until just mashed, 30 seconds to 1 minute. Add the milk, butter, egg yolk, salt, pepper, and nutmeg (if using) and mix on medium speed until blended, 1 to 2 minutes. Do not overmix or the butternut squash will be starchy. Transfer the squash to another bowl and set aside. (Alterna-tively, place the squash in a medium bowl and mash using a hand mixer or potato masher.)

Boil the Potatoes While squash roasts, place the potatoes in a medium pot and cover with cold water. Add 1 teaspoon of the salt and stir. Cover and bring to a boil over high heat. Once the potatoes are boiling, uncover and reduce the heat to maintain a simmer. Cook until just tender and easily crushed with fork, 25 to 30 minutes.

Heat the Butter and Milk Drain the potatoes in a colander. While the pota-toes drain, place the remaining 1 teaspoons salt, the milk, the butter, the pepper, the honey, the nutmeg (if using), and the cayenne into a small pot. Over medium heat, whisk continually until the butter is melted and the ingredi-ents are combined. Remove from the heat and set aside.

Mash the Potatoes Place the drained potatoes in the bowl of a standing mixer. Using the paddle attachment, beat the potatoes on medium speed for about 30 seconds, then add the hot milk mixture and continue to beat on medium speed until smooth (about 1 minute), scraping the bowl with a spatula as needed. Do not overbeat. Mix in the egg yolk until combined, 30 seconds to 1 minute. There will be small lumps in the potatoes, and that’s okay! No potato is perfect. Set aside. (Alternatively, return the potatoes to the pot once drained, pour in the hot milk mixture, and mash using a hand mixer or potato masher.)