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Wednesday, November 02 2011
 In EatingWell's 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 it on the table fast.

Prep Time: 30 mins
Total Time: 40 mins
Servings: 4 servings
2 teaspoons extra-virgin olive oil 1/2 cup chopped onion12 ounces 93%-lean ground beef2 tablespoons all-purpose flour1 tablespoon tomato paste 1 cup reduced-sodium beef broth6 ounces baby spinach, chopped3/4 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, 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.

Equipment: Four 10-ounce broiler-safe ramekins

Nutrition Facts
Calories 336, Total Fat 13 g, Saturated Fat 5 g, Monounsaturated Fat 3 g, Cholesterol 70 mg, Sodium 708 mg, Carbohydrate 26 g, Fiber 5 g, Protein 29 g, Potassium 421 mg. Daily Values: Vitamin A 175%, Vitamin C 50%, Calcium 15%. Exchanges: Starch 1,Vegetable 1,Lean Meat 2,Fat 0.5.
Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 11:06 am   |  Permalink   |  0 Comments  |  Email

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