Beef, Butternut & Potato Pie #SundaySupper

Beef, Butternut & Potato Pie

Beef Squash and Potato Pies
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.
pumpkin patch
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 Squash and Potato Pies

Beef, Butternut & Potato Pie
Prep time
Cook time
Total time
  • 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
  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.

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

Starters – Appetizers & Cocktails:

Pickles & Relish:

Soups & Salads:

Main Dishes

Side Dishes:

Sweets to Start or End the Day:

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This entry was posted in #SundaySupper, beef, pie, potatoes, squash, What's For Dinner? and tagged , , , , , . Bookmark the permalink.

41 Responses to Beef, Butternut & Potato Pie #SundaySupper

  1. Renee says:

    I’ll take 2 slices of this pie please!! So much good stuff in it. I’d eat it for days.
    Renee recently posted..Zucchini Relish for #SundaySupperMy Profile

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  10. Yum! I love your pie! This is such a great idea! Butternut squash is one of my favorites too I wish I could have a slice right now.
    Jennifer @ Peanut Butter and Peppers recently posted..Sweet and Savory Roasted Delicata Squash and Pear #SundaySupperMy Profile

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  13. Wow! That looks fabulous. I’m in the mood for everything fall now! Thanks for sharing such a great recipe for Squash Fest –
    Christy @ Confessions of a Culinary Diva recently posted..#SundaySupper – Bourbon Pumpkin Pie in a GlassMy Profile

  14. Liz says:

    What a terrific meal! I love the sound of beef, squash and thyme…so yummy!

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  17. Christie says:

    Cindy, I LOVE the look of this. It screams hearty fall meal. I have some beef stew meat…hmm… #pinned

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  19. Shaina says:

    I’ll eat alllllll the butternut squash and potatoes if someone else eats the beef 😉
    Shaina recently posted..Grilled Zucchini and Corn Succotash #SundaySupperMy Profile

  20. Tara says:

    What an amazing looking pie for fall, just loaded with goodness!!

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  22. Alice says:

    Love this pie idea!! I bet it would make for good pasties too! :) Thanks for sharing! Are these pictures from this year, already???
    Alice recently posted..Kabocha no Nimono (Simmered Acorn Squash) #SundaySupperMy Profile

  23. This is such a hearty pie! I would love a slice after a busy day of pumpkin picking!
    Sarah | Curious Cuisiniere recently posted..Basic Tomato Salsa For CanningMy Profile

  24. I was in Ireland a few years ago on vacation, and this wonderful dish would have fit right in! It makes me want to shrug into a sweater and relax with a cup of tea. Pinning!
    Susan @ the wimpy vegetarian recently posted..Zucchini Succotash Cobbler with Cornbread Topping: #SundaySupperMy Profile

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  26. Sarah says:

    This would be perfect on a cold winters night!
    Sarah recently posted..Tofu Vegetable Soup #SundaySupperMy Profile

  27. Alyssa says:

    This is such a delicious pie! I just wanted to let you know I have a website (Simply Creative Recipes) where I showcase recipes that I find and I am linking to this post if you don’t mind. You are welcome to submit your recipes to my site if you’d like!

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