Beef and Green Bean Pie With Squash and Potato Topp

Name: Beef and Green Bean Pie With Squash and Potato Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium butternut squash, cut and seeded and cut into 1-inch cubes (about 1-1/2 pounds); 3 large potatoes, peeled and cut into 1-inch cubes (use Russet baker potatoes, about 1-1/2 pounds); ¾ cup milk; seasoning salt (I use about 2 teaspoons salt); pepper; 1 pinch nutmeg; Tabasco sauce (optional); 1 egg (to be added in towards the end); 3 onions, chopped; 2 tablespoons chopped fresh garlic (or to taste); 2 -3 celery ribs, finely chopped; 1 12 lbs lean ground beef; 1 tablespoon dried basil; 1 tablespoon dried oregano; 1 teaspoon cumin; seasoning salt or regular salt and pepper; 1 teaspoon dried thyme, divided (or to taste); 2 tablespoons Worcestershire sauce (or to taste); 2 tablespoons flour; 1 (28 ounce) canplum Italian-style tomatoes, drained and cut up; 1 lb green beans, trimmed and cut into about 1/2-inch lengths; ½ cup grated parmesan cheese (or to taste, can use grated cheddar cheese, or use both!); paprika

Servings: persons

1 medium butternut squash, cut and seeded and cut into 1-inch cubes (about 1-1/2 pounds)
3 large potatoes, peeled and cut into 1-inch cubes (use Russet baker potatoes, about 1-1/2 pounds)
¾ cup milk
seasoning salt (I use about 2 teaspoons salt)
pepper
1 pinch nutmeg
Tabasco sauce (optional)
1 egg (to be added in towards the end)
3 onions, chopped
2 tablespoons chopped fresh garlic (or to taste)
2 -3 celery ribs, finely chopped
1 12 lbs lean ground beef
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon cumin
seasoning salt or regular salt and pepper
1 teaspoon dried thyme, divided (or to taste)
2 tablespoons Worcestershire sauce (or to taste)
2 tablespoons flour
1 (28 ounce) canplum Italian-style tomatoes, drained and cut up
1 lb green beans, trimmed and cut into about 1/2-inch lengths
½ cup grated parmesan cheese (or to taste, can use grated cheddar cheese, or use both!)
paprika

1
To make the topping: cook squash and potatoes in boiling water until tender (about 12-15 minutes) drain and return to the pot.
2
Add in milk, salt, pepper, nutmeg and Tabasco sauce (if using).
3
Mash with a potato masher until fluffy; set aside to cool slightly.
4
To make the filling: In a large skillet saute the onion and celery until soft (about 5-6 minutes).
5
Add in garlic and saute for 1-2 minutes; remove to a plate.
6
Add the ground beef to the skillet; cook until browned (about 3-4 minutes).
7
Stir in basil, oregano, cumin, salt, pepper, Worcestershire sauce, the reserved onion mixture and the 2 tablespoons flour.
8
Add in the drained tomatoes and green beans; mix to combine and bring to a boil.
9
Lower temperature; cover and cook for about 20 minutes (seasoning with more spices to suit taste).
10
Spoon/spread the ground beef mixture into a 13 x 9-inch greased baking dish.
11
Sprinkle with grated Parmesan cheese (can use grated cheddar cheese in place of the Parmesan cheese if desired).
12
Beat the egg into the squash mixture.
13
Spread over the beef filling.
14
Make decorative swirls with a fork if desired.
15
Sprinkle with more Parmesan if desired and paprika.
16
Bake in a 350 degree oven for about 40 minutes, or until top is bubbly and golden brown.
17
Cool for 20 minutes before serving.

521

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 medium butternut squash, cut and seeded and cut into 1-inch cubes (about 1-1/2 pounds), 3 large potatoes, peeled and cut into 1-inch cubes (use Russet baker potatoes, about 1-1/2 pounds), ¾ cup milk, seasoning salt (I use about 2 teaspoons salt), and more.

Yes, Beef and Green Bean Pie With Squash and Potato Topping falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Beef and Green Bean Pie With Squash and Potato Topping

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions