Servings: 6

Weight Watcher Smart Points: 7

Preparation Time: 15 Minutes

Cooking Time: 60 Minutes

Ready In: 75 Minutes


  • 1 Tbs butter
  • 1 small butternut squash - peeled, seeded and cubed
  • ¼ c fat free milk
  • 1 Tbs flour
  • 2 cloves garlic - grated
  • ½ lb ground lamb
  • ½ lb ground sirloin - 90% lean
  • ½ tsp kosher salt
  • ½ c chicken broth - low sodium
  • 2 c frozen mixed vegetables
  • 1 large onion - diced
  • ¼ grated Parmesan cheese
  • 2 parsnips - peeled and cubed
  • ¼ tsp pepper
  • ¼ c plain Greek yogurt
  • 2 Tbs tomato paste
  • ½ Tbs Worcestershire sauce


  1. Pre-heat oven to 375 degrees.Place cubed butternut squash and parsnips in a large pot and cover with cold water.Bring to a boil and simmer for 10 minutes or until fork tender; drain and place back in warm pan.Add milk, butter, Greek yogurt, salt and pepper then mash or whip until smooth.Meanwhile, in a deep sauce pan, brown lamb and beef over medium-high heat with salt and pepper for 7-8 minutes
  2. Use a wooden spoon to break into small pieces.Add onion and garlic and saute 5 more minutes until onions are soft.Add flour and cook for 1-2 minutes before adding chicken broth, tomato paste and Worcestershire sauce
  3. Simmer, stirring frequently, until gravy forms and sauce thickens, about 6-7 minutes.Add in mixed vegetables and simmer 5 additional minutes.Pour mixture into a large lasagna sized pan
  4. Top with whipped butternut squash and parsnips then sprinkle Parmesan cheese on top.Bake for 20-30 minutes or until bubbles form around the edges.Turn oven to broil and cook additional 5-8 minutes or until squash topping becomes nicely browned.

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