Hamburger & Vegetable Pie
Stir 1/2 cup cheese into mashed potatoes; set mixture aside.Advertisement
Cook ground beef, sausage, and onion in a large skillet until the meat is no longer pink and the onion is tender; drain. Stir in squash, undrained tomatoes, tomato paste, and pepper. Bring to boiling. Transfer the mixture to a 2-quart casserole.
Spoon the mashed potato mixture into a large pastry bag fitted with a large round tip. Starting at one end, fill in the center of the casserole with rows of the mashed potato mixture until the meat mixture is covered. (Or, spoon the mashed potato mixture in mounds on top of the hot mixture.) Sprinkle with the remaining 1/4 cup cheese and paprika, if desired.
Bake in a 375 degree F oven for about 30 minutes or until the mashed potato top is golden brown. Let stand for 5 minutes before serving. Sprinkle with parsley.
Tip: To make mashed potatoes, wash and peel 1 pound of potatoes. Cut into quarters or cubes. Cover and cook in a small amount of boiling salted water for 20 to 25 minutes or until tender. Mash with a potato masher or beat with an electric mixer on low speed until lumps are gone.
To make ahead: Prepare pie as directed, except, after bringing meat filling mixture to a boil, divide evenly among six 10-ounce individual casserole dishes. Top with potatoes. Cover with plastic wrap; chill up to 48 hours. To bake, remove plastic wrap; place casseroles in a 15x10x1-inch baking pan. Cover with foil. Bake, uncovered, in a 375 degree F oven for 35 minutes. Remove foil. Bake, uncovered, 5 minutes more. Let stand 5 minutes before serving.