Very similar to Shepherd’s Pie, Cottage Pie is made with beef instead of lamb. Our version—baked in individual ramekins to help you get it on the table fast—replaces the potato topping with convenient, delicious frozen squash puree. Make it a Meal: Serve with Romaine, Red Onion & Orange Salad.

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

2 teaspoons extra-virgin olive oil
1/2 cup chopped onion
12 ounces 93%-lean ground beef
1 tablespoon tomato paste
2 tablespoons all-purpose flour
1 cup reduced-sodium beef broth
6 ounces baby spinach, chopped
3/4 teaspoon salt, divided
1/2 teaspoon garlic powder, divided
2 12-ounce packages frozen winter squash puree, thawed
1/3 cup 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, tomato paste and flour, 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. 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.

NUTRITION INFORMATION: Per serving: 283 calories; 10 g fat (4 g sat, 5 g mono); 53 mg cholesterol; 26 g carbohydrate; 22 g protein; 5 g fiber; 674 mg sodium; 607 mg potassium.
Nutrition bonus: Vitamin A (180% daily value), Vitamin C (50% dv), Zinc (29% dv), Potassium (17% dv).
1 1/2 Carbohydrate Servings
Exchanges: 1 starch, 1 vegetable, 2 lean meat, 1/2 fat

MAKE AHEAD TIP: Equipment: Four 10-ounce broiler-safe ramekins

This recipe was WONDERFUL and easy. I added some red pepper when sauteing the onions and also some frozen corn with the spinach.

Jennifer, Accord, NY

I loved this dish! Like the previous poster, I added a red bell pepper with the onions, and also a clove of garlic instead of powdered. I thought this was a delicious play on shepherd's pie and will be making it again very soon.

ErikaWaz, Seymour, WI

Nice & hearty. Great dinner for a cold day. Squash topping was a nice twist. Leftovers weren't so great, but definitely edible. Didn't have the individual dishes so I made it in a glass pie plate and it worked great.

Dan

Delicious everytime I make it, even when I forget to drain the squash... also, mozzarella works nicely in place of the parmesan and ground turkey is also a good beef replacement.

Katie, Dover, NH

I like this very much. I add spices to the hamburger too. Usually thyme. I add a little chicken broth to the squash to make it richer and smoother.

Jane, Tacoma, WA