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Beef Pie, Mashed Potato Topping

Beef Pie

My potatoes didn’t quite make it to the edge, but that’s not important. My goal was to keep it to 2 reasonable servings….. We did have a bit left.

Ingredients

Scale
  • Topping:
  • 2 medium potatoes (12oz, 360gr)
  • 1 tbsp butter
  • 2 tbsp milk
  • Filling:
  • 12oz (360gr) ground beef
  • 10oz (300gr) butternut squash, cut into small pieces 
  • 1 onion, chopped
  • 2 ribs celery, chopped
  • 4oz (120gr) mushrooms, trimmed, chopped
  • 1 tsp paprika
  • 1 tsp thyme
  • 1 tsp parsley 
  • 1 tbs olive oil
  • 1 tbs horseradish sauce
  • 1 tbs whole grain mustard
  • 1 cup (8oz, 240ml) beef broth
  • 1 tbs maizena (cornstarch, corn flour) dissolved in 1 tbs water 
  • 1/4 cup (2oz, 60gr) yogurt
  • 1/2 cup (2oz, 60gr) shredded cheese

Instructions

  • Topping: 
  • Peel the potatoes and cut into chunks.
  • Cook in boiling, salted water until tender, 10 – 15 minutes. 
  • Drain well. Add butter and milk. Mash well. 
  • They should not be stiff but should hold their shape. Add a bit more milk if needed. 
  • Filling:
  • Heat oil in large nonstick skillet over medium heat. 
  • Add onions, celery, butternut squash, and sauté 5 minutes.
  • Add beef, mushrooms, and sauté, 7 – 8 minutes longer, until beef is cooked through. 
  • Add paprika, thyme, parsley, horseradish, mustard, and beef broth.
  • Bring to a boil, cover, reduce heat and simmer for 15 minutes. 
  • Add cornstartch mixture, stirring until thickened. Remove from heat and stir in yogurt.
  • Spoon contents of skillet into a baking dish large enough to hold everything. 
  • Top with potatoes, covering as well as you can.
  • Sprinkle evenly with cheese.
  • Bake, 400F (200C) for 15 minutes or until the top starts to brown. 
  • Remove and serve.

Notes

Start the potatoes first, then chop the veggies. Mash the potatoes while everything in the skillet is simmering.

Keywords: beef pie, butternut squash, mashed potatoes

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