Italian-Style Shepherd's Pie |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Havn't tried it yet but sounds and looks so good!! Ingredients:
1 lb potato, peeled and quartered |
2 -3 tablespoons chicken broth |
3 tablespoons finely shredded parmesan cheese |
1 lb ground beef |
1/2 cup chopped onion |
2 teaspoons italian seasoning |
1/4 teaspoon fennel seed, finely crushed |
1/8 teaspoon ground red pepper |
2 cups sliced summer squash |
1 (14 1/2 ounce) can pasta-style chunky tomatoes, drained |
1 cup frozen corn |
1/3 cup tomato paste |
Directions:
1. Preheat oven to 375°F Combine potatoes and enough water to cover in medium saucepan. Bring to a boil. Boil, uncovered, 20 to 25 minutes or until tender. Drain. Mash potatoes, adding enough chicken broth to make desired consistency. Stir in Parmesan cheese. Set aside.
2. Meanwhile, cook and stir ground beef and onion in large skillet until beef is no longer pink. Drain. Add Italian seasoning, fennel seeds and ground red pepper; stir to combine. Add squash, tomatoes, corn and tomato paste; mix well. Spoon mixture into 2-quart casserole.
3. Pipe or spoon potatoes over top of casserole. Bake, uncovered, 20 to 25 minutes or until meat mixture is bubbly. Remove from oven; let stand 10 minutes before serving.
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