Squash-Topped Cottage Pies |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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From Ingredients:
2 teaspoons extra virgin olive oil |
1/2 cup chopped onion |
12 ounces lean ground beef |
1 tablespoon tomato paste |
2 tablespoons all-purpose flour |
1 cup reduced-sodium beef broth |
6 ounces baby spinach, chopped |
3/4 teaspoon salt, divided |
1/2 teaspoon garlic powder, divided |
2 (12 ounce) packages frozen winter squash puree, thawed |
1/3 cup finely shredded parmesan cheese |
Directions:
1. Position rack in upper third of oven; preheat broiler.
2. Heat oil in a large skillet over medium-high heat.
3. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Reduce heat to medium, stir in beef, tomato paste and flour, and cook, stirring, until the beef is mostly browned, about 3 minutes.
4. Add broth, scraping up any browned bits with a wooden spoon. Bring to a boil and cook, stirring occasionally, until the broth is the consistency of thick gravy, about 4 minutes.
5. Stir in spinach, 1/4 teaspoon salt and 1/4 teaspoon garlic powder; cook until the spinach is just wilted, about 1 minute. Remove from the heat.
6. Place squash in a fine-mesh sieve and gently press on it to extract excess liquid. Transfer to a bowl.
7. Stir in the remaining 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Divide the meat mixture among four 10-ounce broiler-safe ramekins.
8. Top each with about 1/2 cup of the squash.
9. Place the ramekins on a baking sheet. Broil until heated through and bubbling around the edges, about 10 minutes.
10. Sprinkle with cheese and broil until it is just melted, about 3 minutes more.
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