Prep 1 hr
Cook 40 mins
To save time the ground beef/bean filling can be prepared in advance and refrigerated. I like to add in a couple of tablespoons of grated Parmesan cheese into the ground beef filling, but that is only optional. This is an amazing ground beef recipe, and one you will really enjoy!
- 1 medium butternut squash, cut and seeded and cut into 1-inch cubes (about 1-1/2 pounds)
- 3 large potatoes, peeled and cut into 1-inch cubes (use Russet baker potatoes, about 1-1/2 pounds)
- 3⁄4 cup milk
- seasoning salt (I use about 2 teaspoons salt)
- 1 pinch nutmeg
- Tabasco sauce (optional)
- 1 egg (to be added in towards the end)
- 3 onions, chopped
- 2 tablespoons chopped fresh garlic (or to taste)
- 2 -3 celery ribs, finely chopped
- 1 1⁄2 lbs lean ground beef
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1 teaspoon cumin
- seasoning salt or regular salt and pepper
- 1 teaspoon dried thyme, divided (or to taste)
- 2 tablespoons Worcestershire sauce (or to taste)
- 2 tablespoons flour
- 1 (28 ounce) canplum Italian-style tomatoes, drained and cut up
- 1 lb green beans, trimmed and cut into about 1/2-inch lengths
- 1⁄2 cup grated parmesan cheese (or to taste, can use grated cheddar cheese, or use both!)
- To make the topping: cook squash and potatoes in boiling water until tender (about 12-15 minutes) drain and return to the pot.
- Add in milk, salt, pepper, nutmeg and Tabasco sauce (if using).
- Mash with a potato masher until fluffy; set aside to cool slightly.
- To make the filling: In a large skillet saute the onion and celery until soft (about 5-6 minutes).
- Add in garlic and saute for 1-2 minutes; remove to a plate.
- Add the ground beef to the skillet; cook until browned (about 3-4 minutes).
- Stir in basil, oregano, cumin, salt, pepper, Worcestershire sauce, the reserved onion mixture and the 2 tablespoons flour.
- Add in the drained tomatoes and green beans; mix to combine and bring to a boil.
- Lower temperature; cover and cook for about 20 minutes (seasoning with more spices to suit taste).
- Spoon/spread the ground beef mixture into a 13 x 9-inch greased baking dish.
- Sprinkle with grated Parmesan cheese (can use grated cheddar cheese in place of the Parmesan cheese if desired).
- Beat the egg into the squash mixture.
- Spread over the beef filling.
- Make decorative swirls with a fork if desired.
- Sprinkle with more Parmesan if desired and paprika.
- Bake in a 350 degree oven for about 40 minutes, or until top is bubbly and golden brown.
- Cool for 20 minutes before serving.
I called this Shepherd's Pie's Fancy Pants Cousin. This was definately good. The kids loved it. It was a lot of work, though. A good Sunday dinner. I bet you could make this vegetarian with portabellas and it would be good.
Had to give this 5 stars, since I am making it tonight for the third time!! Everyone has loved this. Thanks for a keeper!
this is a very good meal