Philly-Cheesesteak Shepherd’s Pie with Spaghetti Squash Topping

May 11, 2023May 11, 20230 0
Philly-Cheesesteak Shepherd's Pie with Spaghetti Squash Topping
in Main

Prep

30 min

Cook

1 hr 15 min

Ready In

1 hr 45 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

Marinade :
1 cup light beer
1/4 cup extra-virgin olive oil
2 cloves garlic , minced
2 dashes Worcestershire sauce
2 sprigs fresh thyme
1 pinch red pepper flakes
salt and ground black pepper to taste
1 1/2 pounds round steak
1 small spaghetti squash , halved lengthwise
1 egg , beaten
1/4 cup all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon olive oil , or as needed
1 large yellow onion , halved and cut into 1/4-inch-thick slices
1/2 large red bell pepper , roughly chopped
1/2 large yellow bell pepper , roughly chopped
1 1/2 cups low-sodium beef broth
4 dashes Worcestershire sauce
1 sprig fresh thyme
1 tablespoon all-purpose flour , or more as needed
cooking spray
3 ounces shredded Swiss cheese

Nutrision Information

Servings Per Recipe
8
Calories
427
Sugar
4g
Fat
28g
This recipe combines two beloved American dishes -- the Philly cheesesteak and shepherd's pie. The steak is marinated in a flavorful light beer and Worcestershire sauce mixture before being cooked with onions and bell peppers. The meat is then layered over a bed of spaghetti squash and topped with shredded Swiss cheese. This casserole is the perfect comfort food for a chilly evening, and is sure to please even the pickiest eaters at the dinner table.

Instructions

1.In a sealable plastic bag, combine the light beer, olive oil, garlic, Worcestershire sauce, thyme, red pepper flakes, salt, and pepper. Add the steak to the marinade and toss to coat. Seal the bag and place in the refrigerator for at least 30 minutes or up to overnight.
2.Preheat the oven to 375 degrees F (190 degrees C).
3.Place the spaghetti squash halves, cut-side up, on a baking sheet. Drizzle with the beaten egg and sprinkle with the flour, garlic powder, and onion powder. Bake for 30 to 40 minutes, or until tender.
4.In a large skillet, heat the olive oil over medium-high heat. Add the onion and bell peppers and cook for 5 minutes, or until the vegetables are softened and lightly browned.
5.Add the marinated steak and cook for 5 minutes, or until the steak is browned on both sides. Add the beef broth, Worcestershire sauce, and thyme. Stir in the flour and cook for 1 to 2 minutes, or until the mixture has thickened.
6.Remove the spaghetti squash from the oven and let cool for a few minutes. Use a fork to scrape the spaghetti squash flesh, creating long strands.
7.Coat a 9x13-inch baking dish with cooking spray. Layer the spaghetti squash on the bottom of the dish. Pour the meat mixture over the spaghetti squash. Sprinkle the shredded Swiss cheese over the top.
8.Bake for 25 to 30 minutes, or until the cheese is melted and bubbly.

PROS

This dish combines the flavors of a classic Philly cheesesteak with the heartiness of a shepherd’s pie.
The spaghetti squash topping adds a unique twist to this traditional dish.
This recipe is perfect for feeding a crowd, as it makes a large casserole that can be easily reheated for leftovers.

CONS

This dish is relatively high in calories and fat, due to the use of beef and cheese.
It should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

Despite its high caloric content, this dish is a good source of protein from the beef and cheese. Spaghetti squash is low in calories and carbohydrates, making it a good alternative to traditional pasta. Additionally, the garlic and thyme in the recipe have been linked to immune system support and anti-inflammatory effects.

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