Shepherd's Pie With Squash And Potato Topping

Shepherd's Pie With Squash And Potato Topping
Servings: 8 Prep 20 mins Cook 35 mins Bake 375°F 40 mins

Ingredients

  • Squash and Potato Topping:
  • 1 medium butternut squash (about 1-1/2 pounds), pared, seeded, cut into 1-inch cubes
  • 3 baking potatoes (about 1-1/2 pounds), pared and cut into 1-inch cubes
  • 3/4 cup low-fat milk (1 percent)
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground hot red pepper
  • Filling:
  • 3 medium onions, chopped
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, finely chopped
  • 1 1/2 pounds lean ground beef
  • 1 tablespoon dried basil
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1 can (28 ounces) Italian-style plum tomatoes, drained and cut up
  • 1 pound green beans, trimmed and cut into 1/2-inch lengths
  • 1 egg
  • Paprika, for garnish

Make It

Prepare topping:

1. Cook squash and potatoes in boiling water until tender, about 15 minutes.

2. Drain squash and potatoes; return to pot. Add milk, salt, black pepper, nutmeg and red pepper. Mash with potato masher until fluffy. Set aside to cool slightly.

3. Preheat oven to 375 degrees F.

Prepare Filling:

4. Saute onion in oil in large skillet until softened, for about 5 minutes. Add garlic; saute 1 minute. Remove to a plate.

5. Crumble beef into skillet; cook until browned, about 3 minutes. Stir in basil, oregano, cumin, salt, thyme, pepper, reserved onion mixture and flour. Add tomatoes and green beans. Bring to boiling. Lower heat; cover and cook 10 minutes. Spoon into 13 x 9 x 2-inch glass baking dish.

6. Beat egg into squash mixture. Spread over filling, making decorative swirls. Sprinkle with paprika.

7. Bake in 375 degree F oven 40 minutes or until bubbly and top is golden brown. Transfer baking dish to wire rack to cool for 20 minutes before serving. Makes 8 servings.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 391, Fat, total (g): 17, chol. (mg): 69, carb. (g): 46, pro. (g): 17, sodium (mg): 903, Percent Daily Values are based on a 2,000 calorie diet.