Mini Shepherd's Pies
In this take on shepherd's pie, we replace the potato topping with convenient, delicious frozen squash puree. And they're baked in individual ramekins to guarantee perfectly sized servings and help you get dinner on the table fast.
* 2 teaspoon(s) extra-virgin olive oil
* 1/2 cup(s) chopped onion
* 12 ounce(s) 93%-lean ground beef
* 2 tablespoon(s) all-purpose flour
* 1 tablespoon(s) tomato paste
* 1 cup(s) reduced-sodium beef broth
* 6 ounce(s) baby spinach, chopped
* 3/4 teaspoon(s) salt
* 1/2 teaspoon(s) garlic powder
* 2 package(s) (12-ounce) frozen winter squash puree, thawed
* 1/3 cup(s) finely shredded Parmesan cheese
1. Position rack in upper third of oven; preheat broiler.
2. Heat oil in a large skillet over medium-high heat. Add onion and cook, stirring, until beginning to soften, about 2 minutes. Reduce heat to medium, stir in beef, flour, and tomato paste, and cook, stirring, until the beef is mostly browned, about 3 minutes. 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. 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.
3. Place squash in a fine-mesh sieve and gently press on it to extract excess liquid. Transfer to a bowl. 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. Top each with about 1/2 cup of the squash. Place the ramekins on a baking sheet.
4. Broil until heated through and bubbling around the edges, about 10 minutes. Sprinkle with cheese and broil until it is just melted, about 3 minutes more.
Total Fat 13g
Saturated Fat 5g
Total Carbohydrate 26g
Dietary Fiber 5g