ENTREE - Shepherd's Pie with Squashed Potatoes (by Shannon Deforge)

By RHagan

Ingredients

• FILLING
• 1 1/2 lbs extra-lean ground beef
• 1 cup yellow onions (chopped)
• 2 tsp garlic, minced
• 1 tsp paprika
• 1/2 tsp dried thyme
• 1 cup frozen peas-and-carrots blend
• 1 cup frozen or canned corn (drain if using canned)
• 2/3 cup reduced-sodium beef broth
• 2 tbsp chilli sauce (such as Heinz)
• 1 1/2 tbsp all-purpose flour
• 1 tbsp worcestershire sauce
• 1/4 tsp salt, freshly ground
• 1/4 tsp black pepper, freshly ground
• POTATO TOPPING
• 2 lbs Yukon Gold potatoes, peeled and cut into large chunks
• 2 cups butternut squash, peeled and chopped
• 1/2 cup light (5%) sour cream
• 1/2 cup, 2 tbsp Parmesan cheese, freshly grated
• 1/4 tsp salt
• dash nutmeg
• fresh parsley, chopped, for garnish (optional)

Details

Servings 6
Preparation time 30mins
Cooking time 55mins

Preparation

Step 1

To make filling, cook beef, onions, and garlic in a large pot or skillet over medium-high heat until meat is no longer pink and onions are tender. Stir in paprika and thyme. Cook one more minute. Add peas, carrot and corn. Mix well.

In a medium bowl or measuring cup, whisk together broth, chilli sauce, flour and worcestershire sauce. Add to meat mixture in pot, along with salt and pepper. Reduce heat to medium-low. Let simmer, uncovered, for five minutes. Mixture will thicken slightly. Remove from heat, cover and keep warm while you prepare potato topping.

To make topping, place potatoes in large pot and cover with water by 2 inches (salt water if desired). Bring to boil. Add Squash. Cook until both potatoes and squash are tender, about 12 to 14 minutes. Drain potatoes and squash in a colander. Return to pot. Sprinkle 1/2 cup Parmesan over vegetables. Cover with lid and let stand one minute for cheese to melt. Add sour cream, salt and a (tiny) dash of nutmeg. Mash well; try to get out as many lumps as possible.

To assemble pie, spread meat mixture evenly over the bottom of a 2-quart casserole dish. Top with potato/squash mixture. Fluff with fork to form small peaks. Sprinkle remaining 2 tbsp Parmesan over potatoes. Bake at 375°F for 25 minutes, until bubbly around the edges and completely heated through. Remove from oven. Sprinkle with chopped fresh parsley, if desired. Let stand for five minutes before serving.