Beef and Green Bean Pie with Squash and Potato Topping
Warm, hearty, and brimming with flavor, this Beef and Green Bean Pie with Squash and Potato Topping is a comforting dish that redefines classic cottage pie. Featuring a savory filling of seasoned ground beef, tender green beans, and a rich tomato-based sauce infused with Worcestershire and thyme, this meal is crowned with a velvety mash of butternut squash and russet potatoes. The golden, buttery topping adds a delightful contrast to the robust flavors below, creating a wholesome, nutrient-packed dish that's perfect for cozy weeknight dinners or meal prep. With just 30 minutes of prep time and a short bake, this recipe strikes the perfect balance between simplicity and gourmet appeal. Whether you're looking for a creative spin on traditional comfort food or a family-friendly dinner, this pie has it all.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound ground beef
- 1 medium yellow onion, finely diced
- 2 cloves garlic cloves, minced
- 2 cups green beans, trimmed and cut into 1-inch pieces
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh thyme leaves
- 2 cups butternut squash, peeled and cubed
- 2 cups russet potatoes, peeled and cubed
- 3 tablespoons butter
- 0.25 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C).
Heat a large skillet over medium heat and add the olive oil.
Add the ground beef to the skillet, cooking and crumbling it until browned, about 5 minutes. Remove excess fat if necessary.
Add the diced onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
Stir in the green beans, tomato paste, beef broth, Worcestershire sauce, and thyme. Simmer for 10 minutes, allowing the flavors to combine and the sauce to thicken slightly.
While the beef mixture cooks, boil the butternut squash and potatoes in a large pot of salted water until tender, about 15-20 minutes.
Drain the squash and potatoes, then mash them with butter, milk, salt, and pepper until smooth and creamy.
Transfer the beef and green bean mixture to a greased 9-inch pie dish, spreading it out evenly.
Spoon the squash and potato mash over the beef layer, smoothing it out to cover the filling completely.
Place the pie dish in the preheated oven and bake for 20-25 minutes, or until the top is golden and slightly crispy.
Let the pie cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.7 g | 187% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 3185 mg | 138% | |
| Total Carbohydrate | 155.4 g | 57% | |
| Dietary Fiber | 30.6 g | 109% | |
| Total Sugars | 30.6 g | ||
| Protein | 99.7 g | 199% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 495 mg | 38% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 5280 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
