Beef Pie, Mashed Potato Topping
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.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Gratins & Pies
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
