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A healthier version of a shepherd's pie using winter squash instead of potatoes for topping.
Ingredients
Directions
- Position rack in upper third of oven; preheat broiler.
- 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.
- Place cooked 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.
- Note: based on recipe from Eating Well.
19 members have added this recipe to their cookbook.
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Nutritional Summary:
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There are 324 calories in 1 serving of Squash Topped Cottage Pies.
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Calorie Breakdown: 40% fat, 29% carbs, 31% prot. |
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Nutrition Facts
Serving Size
per serve
Energy
1355 kj
324 kcal
Protein
25.2g
Carbohydrates
23.77g
Sugar
5.25g
Fat
14.71g
Saturated Fat
6.05g
Trans Fat
0.535g
Polyunsaturated Fat
0.896g
Monounsaturated Fat
6.442g
Cholesterol
66mg
Fibre
3.3g
Sodium
894mg
Potassium
1021mg
Calorie Breakdown:
Carbohydrate (29%)
Fat (40%)
Protein (31%)
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*Based on an RDI of 2000 calories
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