Beef and Green Bean Pie with Squash and Potato Topping
Oven-baked beef, butternut squash and potatoes, warmed with nutmeg and cumin, an American pie. It's finished with parmesan.
1 hr 40 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 60 min · Cook 40 min · 100 min total
- medium
- 1
To make the topping: cook squash and potatoes in boiling water until tender (about 12-15 minutes) drain and return to the pot.
- 2
Add in milk, salt, pepper, nutmeg and Tabasco sauce (if using). Mash with a potato masher until fluffy; set aside to cool slightly.
- 3
To make the filling: In a large skillet saute the onion and celery until soft (about 5-6 minutes).
- 4
Add in garlic and saute for 1-2 minutes; remove to a plate. Add the ground beef to the skillet; cook until browned (about 3-4 minutes).
- 5
Stir in basil, oregano, cumin, salt, pepper, Worcestershire sauce, the reserved onion mixture and the 2 tablespoons flour.
- 6
Add in the drained tomatoes and green beans; mix to combine and bring to a boil. Lower temperature; cover and cook for about 20 minutes (seasoning with more spices to suit taste).
- 7
Spoon/spread the ground beef mixture into a 13 x 9-inch greased baking dish. Sprinkle with grated Parmesan cheese (can use grated cheddar cheese in place of the Parmesan cheese if desired).
- 8
Beat the egg into the squash mixture. Spread over the beef filling. Make decorative swirls with a fork if desired.
- 9
Sprinkle with more Parmesan if desired and paprika. Bake in a 350 degree oven for about 40 minutes, or until top is bubbly and golden brown. Cool for 20 minutes before serving.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.



