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