Butternut Squash Shepherd'S Pie

Name: Butternut Squash Shepherd'S Pie
Ingredients: 1 lb extra lean ground beef; 1 1/2 cups finely diced onions; 3/4 cup frozen edamame; 3/4 cup tomato sauce; 3/4 cup carrot, finely diced; 1/3 cup chicken broth; 2 teaspoons garlic, crushed; 1 1/2 tablespoons all-purpose flour; 1 1/2 tomato paste; 1 tablespoon mazola corn oil; 1 teaspoon dried basil; 1 1/2 lbs butternut squash or 1 1/2 lbs acorn squash, cut into cubes; 3/4 cup shredded aged white cheddar cheese; 3 tablespoons grated parmesan cheese; 2 tablespoons mazola corn oil; 1 pinch salt and pepper

16 ingredients

5 steps

Ingredients

1 lb extra lean ground beef
1 1/2 cups finely diced onions
3/4 cup frozen edamame
3/4 cup tomato sauce
3/4 cup carrot, finely diced
1/3 cup chicken broth
2 teaspoons garlic, crushed
1 1/2 tablespoons all-purpose flour
1 1/2 tomato paste
1 tablespoon mazola corn oil
1 teaspoon dried basil
1 1/2 lbs butternut squash or 1 1/2 lbs acorn squash, cut into cubes
3/4 cup shredded aged white cheddar cheese
3 tablespoons grated parmesan cheese
2 tablespoons mazola corn oil
1 pinch salt and pepper

Directions

1

Preheat oven to 350°F. Lightly coat a 9-inch square baking dish and a large baking sheet with cooking spray.
2

Place a large nonstick skillet, lightly coated with cooking spray, over medium-high heat. Add oil and onion and saute for 3 minutes. Add garlic and carrots and saute for 3 minutes. Add ground beef and saute for 5 minutes or until no longer pink, breaking up the meat as it cooks.
3

Add flour and cook for 1 minute. Add tomato paste, stock, tomato sauce, basil, salt and pepper. Cover and cook on low heat for 3 minutes or until thickened. Add edamame and cook for one minute. Place in baking dish.
4

While meat mixture is being prepared, place squash onto baking sheet and roast for 25-30 minutes, until just tender. Place in a bowl and mash, adding corn oil, grated parmesan, salt and pepper. Spoon over meat filling, sprinkle with cheese and bake for 5 minutes.
5

Full nutritional information and more recipes by Rose Reisman are available at www.makegood.ca.