Ingredients
- 3 pound new potatoes (about 30)
- 1 cup whole milk
- 4 tablespoon unsalted butter
- 2 tablespoon olive oil
- 1 pound frozen pearl onions, thawed
- 1 1/2 pound ground beef chuck
- 1/4 cup tomato paste
- 1 tablespoon worcestershire sauce
- 1/4 cup all-purpose flour
- 2 cup low-sodium chicken broth
- 1 cup medium butternut squash (about 2 pounds), peeled and cut into 3/4-inch pieces
- 1 cup frozen peas
Preparation
Baking Directions:
1.Heat oven to 350° F.
Place the potatoes in a large pot, add enough cold water to cover by 1 inch, and bring to a boil.
Add 1 teaspoon salt, reduce heat and simmer until tender, 15 to 18 minutes.
Drain and return the potatoes to the pot; add the milk, butter, ½ teaspoon salt, and ¼ teaspoon pepper and mash.
2.Meanwhile, heat 1 tablespoon of the oil in a 5- to 6-quart Dutch oven over medium-high heat.
Add the onions and cook, stirring often, until beginning to soften, 4 to 6 minutes; transfer to a medium bowl.
3.Heat the remaining tablespoon of oil in the Dutch oven.
Add the beef, ½ teaspoon salt, and ¼ teaspoon pepper and cook, breaking the beef up with a spoon, until no longer pink, 4 to 6 minutes; mix in the tomato paste and Worcestershire sauce.
Sprinkle with the flour and cook, stirring, for 1 minute.
Add the broth, squash, peas and onions and bring to a simmer.
4.Transfer the beef mixture to a 9-by-13-inch or some other 3-quart baking dish and top with the potatoes.
5.Bake until the potatoes are lightly golden, the filling is bubbling, and the squash is tender, 40 to 45 minutes.
Let cool for 5 minutes before serving.
To freeze and eat later: Cover dish in aluminum foil and put it in the freezer.
When ready to eat, thaw and heat for 50 to 60 minutes.
