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Philly-Cheesesteak Shepherd's Pie with Spaghetti Squash Topping
January 20, 2018

I made some changes, so take this with a grain of salt. For the marinade, I used 1/2 tsp worcestire + 1/2 tsp dried thyme + 1 tsp salt and no pepper. For the squash, I mixed the egg with the flour before tossing with the squash. My instincts told me this would work out better, though not sure if it really made a difference or not. I pan fried the steak with the veggies. That was a bad plan. I should have pan fried the steak separate and added it to the veggie mixture at the end, like the recipe states. The veggies/beef gave off a ton of liquid. I drained off the liquid before adding the broth. I used 1/2 tsp worcestire and 1/4 tsp dried thyme in the broth. I still needed to use 2 T of flour to get it to thicken up. I used two casserole dishes as it looked as if it may have been too much meat/veggies for one. I used a mix of Swiss and pepper jack, and probably doubled the amount called for. It was good. I especially liked the squash; I may start making squash this way from now on. The steak and sauce were good, but not great. I think a few tweaks could take it to great, though.