Butternut Squash Shepherd'S Pie - cooking recipe

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

Preparation

Preheat oven to 350\u00b0F. 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 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.
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.