Beef And Green Bean Pie With Squash And Potato Topping Recipe

How to Make Beef And Green Bean Pie With Squash And Potato Topping

1. **Prepare the Topping:** Peel and cube 1 large butternut squash (about 2 lbs) and 2 large russet potatoes (about 1.5 lbs). Boil in salted water until tender (about 20 minutes). Drain well and return to the pot.
2. Add 1 cup of milk, 1 tsp salt, ½ tsp black pepper, ¼ tsp nutmeg, and a dash of Tabasco sauce (to taste).
3. Mash with a potato masher until light and fluffy.
4. Set aside to cool slightly.
5. **Make the Filling:** Sauté 1 medium onion (chopped) and 2 stalks celery (chopped) in 2 tbsp olive oil until softened (about 5 minutes).
6. Add 2 cloves garlic (minced) and sauté for 1-2 minutes.
7. Remove onion and celery mixture to a plate.
8. Add 1.5 lbs ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain excess fat.
9. Stir in 1 tbsp dried basil, 1 tbsp dried oregano, 1 tsp ground cumin, ½ tsp salt, ¼ tsp black pepper, 1 tbsp Worcestershire sauce, and the reserved onion mixture.
10. Whisk in 2 tbsp all-purpose flour and cook for 1 minute.
11. Add 1 (28 ounce) can of crushed tomatoes (drained) and 1 lb fresh or frozen green beans (trimmed).
12. Mix well, bring to a boil, then reduce heat to low.
13. Cover and simmer for 20 minutes.
14. **Assemble the Pie:** Preheat oven to 350°F (175°C). Grease a 13x9 inch baking dish.
15. Spread the ground beef mixture evenly into the prepared baking dish.
16. Sprinkle with 2 tbsp grated Parmesan cheese (optional).
17. Beat 1 large egg into the cooled squash mixture.
18. Spread the squash mixture evenly over the beef filling.
19. Create decorative swirls with a fork (optional).
20. Sprinkle with additional Parmesan cheese (optional) and paprika (optional).
21. Bake for 40-45 minutes, or until the topping is bubbly and golden brown.
22. Let cool for 20 minutes before serving.