Butternut Squash Shepherd's Pie

1 medium butternut squash, about 2lb
2 tbsp butter
1/4 cup Evaporated Milk,2%
Salt & Pepper to taste
Olive oil, spray
1 small Onion, chopped
2 carrots, chopped
2 stalks celery, chopped
1 lb lean beef
1 tsp rosemary
1 tsp thyme
Pinch freshly ground nutmeg
Salt and pepper to taste
2 tbsp. all-purpose flour
1 cup low-sodium chicken stock
1 cup peas

Pierce whole squash all over and microwave for 3 minutes a pound. Let stand 10 - 15 minutes while preparing the meat mixture. (Can bake squash for a hour if preferred) Cook beef until browned. Drain off any fat. Add onions, carrots and celery. Cook until tender. Add seasonings, flour and cook for a minute. Stir in chicken broth and peas, cook until slightly thickened. Put beef mix into casserole dish. Puree or mash butternut squash with butter, evaporated milk and seasonings. Top beef mixture with squash. Bake for 30 mins

Serving Size: 5 servings

Number of Servings: 5

Recipe submitted by SparkPeople user KWIN99.