Shepherd's Pie With Squash and Potato Topping

Recipe by MA HIKER
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 40mins
SERVES: 8
YIELD: 1 1/2 cup
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • prepare topping: cook squash and potatoes in boiling water until tender about 15 minutes.
  • drain squash and potatoes; return to pot.
  • Add milk, salt, 1/4 tsp black pepper, nutmeg and red pepper. Mash with potato masher until fluffy. Set aside to cool slightly.
  • Preheat oven to 375 degrees.
  • Prepare filling: saute onion in oil in large skillet until softened, for about 5 minutes.
  • Add garlic, saute 1 minute.
  • Remove to plate.
  • Crumble beef to skillet; cook until browned about 5 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.
  • Beat egg into squash and potato mixture. Spread over filling, making decorative swirls.
  • Sprinkle with paprika if desired.
  • Bake in 375 degree oven for 40 minutes or until bubbly and top is golden brown.
  • Transfer baking dish to wire rack and cool for 15 minutes before serving.
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