Recipe by Kittencal@recipezazz
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!
Top Review by MoreWithLessMom
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.
- 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!)
Directions See How It's Made
- 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.