Shepherd’s Pie with a Twist
Makes 4 servings
Prep Time: 30 minutes
Total Time: 40 minutes
Ease of Preparation: Easy
2 teaspoons extra-virgin olive oil
1/2 cup chopped onion
12 ounces 93%-lean ground beef
2 tablespoons all-purpose flour
1 tablespoon tomato paste
1 cup reduced-sodium beef broth
6 ounces baby spinach, chopped
1/2 teaspoon garlic powder, divided
2 12-ounce packages frozen winter squash puree, thawed
1/3 cup finely shredded Parmesan cheese
1. Preheat oven to 350 degrees (F).
2. Heat oil in a large skillet over medium-high heat. Add onion and cook, until beginning to soften, about 2 minutes. Reduce heat to medium, stir in beef, flour and tomato paste, and cook, stirring, until the beef is mostly browned, about 3 minutes. Add broth, scraping up any browned bits. Bring to a boil and cook, stirring occasionally, until the broth is the consistency of thick gravy, about 4 minutes. Stir in chopped spinach, and 1/4 teaspoon garlic powder; cook until the spinach is just wilted, about 1 minute. Remove from the heat.
3. Place squash in a fine-mesh sieve and gently press on it to extract excess liquid. Transfer to a bowl. Stir in the remaining 1/4 teaspoon garlic powder. Put meat mixture in the bottom of a casserole dish. Top with about 2 cups of the squash.
4. Bake uncovered until heated through and bubbling around the edges, about 20 minutes. Sprinkle with cheese and broil until it is just melted, about 3 minutes more.
Nutritional Notes: 336 calories; 13 g fat (5 g sat, 3 g mono); 70 mg cholesterol; 26 g carbohydrate; 29 g protein; 5 g fiber; 558 mg sodium; 421 mg potassium.