Shepherd’s Mini Pie

This shepherd’s pie recipe uses squash instead of potato. Each portion is baked separately in a small ovenproof platter to ensure everyone has their own perfect portion of delicious pie.

Ingredients:

• 2 teaspoons extra virgin olive oil
• 1/2 cup finely chopped onion
• 350 gr. lean ground beef
• 2 teaspoons flour
• 1 teaspoon tomato paste
• 1 cup light-salted beef broth
• 150 g spinach, chopped
• 3 / 4 teaspoon salt
• 1/2 teaspoon garlic powder
• 400 gr. frozen squash puree
• 1/3 cup grated Parmesan cheese

2. Heat oil in a large skillet over medium heat. Add the onion, cook for 4 minutes, stirring occasionally. Reduce the heat a little. Add minced meat, flour and tomato paste and cook, stirring occasionally, until the beef is nice brown, about 3 minutes. Pour in the broth, mix everything with a wooden spoon. Bring everything to a boil, cook, stirring occasionally, until the broth thickens, about 4 minutes. Add spinach, 1/4 teaspoon salt and the same amount of garlic powder. Continue cooking until the spinach is tender, about a minute. Remove the pan from the stove.

3. Move the zucchini to a sieve, apply light pressure to remove excess melted liquid. Transfer the puree to a bowl. Add the remaining salt and garlic. Divide the minced meat mixture into two hundred gram baking dishes. Then lay out a layer of zucchini puree. Place heat-resistant food on a baking sheet.

4. Bake until everything is bubbling, about 10 minutes. Then sprinkle each dish with Parmesan cheese and cook for another 3 minutes.

Vitamin A (175% DV), Vitamin C (50% DV), Zinc (33% DV), Calcium (15% DV).