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Shepherd's Pie With Squash and Potato Topping

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“A twist on a classic! The squash adds a bit of color and a nice flavor to the topping. Good old comfort food.”
READY IN:
1hr 40mins
SERVES:
8
YIELD:
1 1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. prepare topping: cook squash and potatoes in boiling water until tender about 15 minutes.
  2. drain squash and potatoes; return to pot.
  3. Add milk, salt, 1/4 tsp black pepper, nutmeg and red pepper. Mash with potato masher until fluffy. Set aside to cool slightly.
  4. Preheat oven to 375 degrees.
  5. Prepare filling: saute onion in oil in large skillet until softened, for about 5 minutes.
  6. Add garlic, saute 1 minute.
  7. Remove to plate.
  8. Crumble beef to skillet; cook until browned about 5 minutes.
  9. Stir in basil, oregano, cumin, salt, thyme, pepper, reserved onion mixture and flour.
  10. Add tomatoes and green beans.
  11. Bring to boiling.
  12. Lower heat; cover and cook 10 minutes.
  13. Spoon into 13 x 9 x 2 inch glass baking dish.
  14. Beat egg into squash and potato mixture. Spread over filling, making decorative swirls.
  15. Sprinkle with paprika if desired.
  16. Bake in 375 degree oven for 40 minutes or until bubbly and top is golden brown.
  17. Transfer baking dish to wire rack and cool for 15 minutes before serving.

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