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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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An Autumn-inspired Shepherd's Pie. You can substitute winter squash for pumpkin. Ingredients:
1 lb ground beef |
2 cups peeled pumpkin, 1/2 inch cubes |
1 medium onion, coarsely chopped |
1 (15 ounce) can black beans, rinsed and drained |
1 cup frozen whole kernel corn |
1 (4 ounce) can diced green chilies |
1/2 teaspoon salt |
1/2 cup low sodium beef broth |
1 (3 ounce) package cream cheese, softened |
1 (8 1/2 ounce) package corn muffin mix |
1 egg, lightly beaten |
1/3 cup milk |
1/3 cup pumpkin puree or 1/3 cup canned pumpkin |
Directions:
1. Preheat oven to 400 degrees.
2. Cook pumpkin, beef and onion until the meat is browned.
3. Drain the fat and stir in beans, chiles, corn and salt until heated through.
4. Stir in the cheese and broth until blended.
5. Transfer mixture to a baking dish.
6. In a bowl, stirl together the muffin mix, milk, pumpkin puree and egg until combined. Then spoon it over the filling in the baking dish.
7. Bake for 20 minutes.
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