BUTTERNUT SQUASH SHEPHERD'S PIE

Butternut Squash Shepherd's Pie image

Provided by Mary Jenny

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 16

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

Steps:

Preheat oven to 350°F. Lightly coat a 9-inch square baking dish and a large baking sheet with cooking spray.
Place a large nonstick skillet, lightly coated with cooking spray, over medium-high heat. Add oil and onion and sauté for 3 minutes. Add garlic and carrots and sauté for 3 minutes. Add ground beef and sauté for 5 minutes or until no longer pink, breaking up the meat as it cooks.
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.
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.
Full nutritional information and more recipes by Rose Reisman are available at www.makegood.ca.

Nutrition Facts : Calories 242.5, Fat 10.1, SaturatedFat 4, Cholesterol 46.6, Sodium 292.4, Carbohydrate 19.4, Fiber 4, Sugar 4.8, Protein 20.3