Rating: 3 stars
273 Ratings
  • 5 star values: 39
  • 4 star values: 63
  • 3 star values: 100
  • 2 star values: 58
  • 1 star values: 13

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Credit: Jonny Valiant

Recipe Summary

hands-on:
30 mins
total:
1 hr 20 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350° F. Place the potatoes in a large pot, add enough cold water to cover by 1 inch, and bring to a boil. Add 1 teaspoon salt, reduce heat, and simmer until tender, 15 to 18 minutes. Drain and return the potatoes to the pot; add the milk, butter, ½ teaspoon salt, and ¼ teaspoon pepper and mash.

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  • Meanwhile, heat 1 tablespoon of the oil in a 5- to 6-quart Dutch oven over medium-high heat. Add the onions and cook, stirring often, until beginning to soften, 4 to 6 minutes; transfer to a medium bowl.

  • Heat the remaining tablespoon of oil in the Dutch oven. Add the beef, ½ teaspoon salt, and ¼ teaspoon pepper and cook, breaking the beef up with a spoon, until no longer pink, 4 to 6 minutes; mix in the tomato paste and Worcestershire sauce. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth, squash, peas, and onions and bring to a simmer.

  • Transfer the beef mixture to a 9-by-13-inch or some other 3-quart baking dish and top with the potatoes.

  • Bake until the potatoes are lightly golden, the filling is bubbling, and the squash is tender, 40 to 45 minutes. Let cool for 5 minutes before serving.

Nutrition Facts

476 calories; fat 20g; saturated fat 9g; cholesterol 69mg; sodium 468mg; protein 23g; carbohydrates 51g; sugars 7g; fiber 8g; iron 4mg; calcium 119mg.
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