Beef & Green Bean Pie With Squash & Potato Topping

1h
Prep Time

40m
Cook Time

1h 40m
Ready In

"This is Kittencal's recipe from another site. It's one of my favorite recipes, and I make it often to rave reviews! I always use ground Bison (give it a try), it's lean to a fault. To keep it on the low carb side, sometimes I don't make the topping."

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (660.6 g)
Calories 549.2
Total Fat - 23 g
Saturated Fat - 8.6 g
Cholesterol - 136.8 mg
Sodium - 1109.1 mg
Total Carbohydrate - 45.4 g
Dietary Fiber - 8.8 g
Sugars - 15.7 g
Protein - 41.4 g
Calcium - 254.9 mg
Iron - 7.2 mg
Vitamin C - 41.8 mg
Thiamin - 0.4 mg

Step 1

To make the topping: cook squash and potatoes in boiling water until tender, about 12-15 minutes. Drain and return to the pot.

Step 2

Add to pot: milk, salt and pepper, nutmeg, and Tabasco (optional for some, but not for me).

Step 3

Mash with potato masher until fluffy. Set aside to cool slightly.

Step 4

To make the filling: Saute the onion and celery in a large skillet until soft (about 5-6 minutes). Add garlic, and saute 1-2 more minutes. Remove to plate. Preheat oven to 350°.

Step 5

Add ground beef to skillet and cook until browned, about 3-4 minutes. Use potato masher to break up into small pieces.

Step 6

Stir in basil, oregano, cumin, salt, pepper, Worcestershire sauce, reserved onion mixture and two tablespoons of flour.

Step 7

Add in the drained, chopped tomatoes and green beans. Mix well and bring to a boil.

Step 8

Lower temperature, cover and cook for about 20 minutes.

Step 9

Spoon ground beef mixture into a greased 9X13 baking dish. Sprinkle with parmesan cheese.

Step 10

Beat the egg into the squash mixture. Spread squash mixture over beef filling.

Step 11

Make decorative swirls with fork if desired. Remember, this is Kittencal's recipe, so make it look good! Sprinkle with paprika and more Parmesan if desired.