You may also like
Categories:
butternut squash potatoes milk salt pepper nutmeg Tabasco sauce egg onions fresh garlic celery lean ground beef basil oregano cumin salt thyme Worcestershire sauce flour tomatoes green beans Parmesan cheese paprika
Viewed: 72 - Published at: 9 years agoIngredients
- 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)
- 34 cup milk
- seasoning salt (I use about 2 teaspoons salt)
- pepper
- 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 12 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
- 12 cup grated parmesan cheese (or to taste, can use grated cheddar cheese, or use both!)
- paprika
Method
- 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.
