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). 3. Mash with a potato masher until fluffy; set aside to cool slightly. 4. To make the filling: In a large skillet saute the onion and celery until soft (about 5-6 minutes). 5. Add in garlic and saute for 1-2 minutes; remove to a plate. 6. Add the ground beef to the skillet; cook until browned (about 3-4 minutes). 7. Stir in basil, oregano, cumin, salt, pepper, Worcestershire sauce, the reserved onion mixture and the 2 tablespoons flour. 8. Add in the drained tomatoes and green beans; mix to combine and bring to a boil. 9. Lower temperature; cover and cook for about 20 minutes (seasoning with more spices to suit taste). 10. Spoon/spread the ground beef mixture into a 13 x 9-inch greased baking dish. 11. Sprinkle with grated Parmesan cheese (can use grated cheddar cheese in place of the Parmesan cheese if desired). 12. Beat the egg into the squash mixture. 13. Spread over the beef filling. 14. Make decorative swirls with a fork if desired. 15. Sprinkle with more Parmesan if desired and paprika. 16. Bake in a 350 degree oven for about 40 minutes, or until top is bubbly and golden brown. 17. Cool for 20 minutes before serving. ---------------------------------------------------------------------------
Nutrition
Ingredients
