Italian-style Shepherd's Pie

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 1 lb potato, peeled and quartered
• 2 -3 tablespoons chicken broth
• 3 tablespoons finely shredded parmesan cheese
• 1 lb ground beef
• 1/2 cup chopped onion
• 2 teaspoons italian seasoning
• 1/4 teaspoon fennel seed, finely crushed
• 1/8 teaspoon ground red pepper
• 2 cups sliced summer squash
• 1 (14 1/2 ounce) can pasta-style chunky tomatoes, drained
• 1 cup frozen corn
• 1/3 cup tomato paste

Recipe

• 1 preheat oven to 375°f combine potatoes and enough water to cover in medium saucepan. bring to a boil. boil, uncovered, 20 to 25 minutes or until tender. drain. mash potatoes, adding enough chicken broth to make desired consistency. stir in parmesan cheese. set aside.
• 2 meanwhile, cook and stir ground beef and onion in large skillet until beef is no longer pink. drain. add italian seasoning, fennel seeds and ground red pepper; stir to combine. add squash, tomatoes, corn and tomato paste; mix well. spoon mixture into 2-quart casserole.
• 3 pipe or spoon potatoes over top of casserole. bake, uncovered, 20 to 25 minutes or until meat mixture is bubbly. remove from oven; let stand 10 minutes before serving.