It is also super dee dooper easy.
1 lb hamburger
1/4 lg onion diced
2 garlic cloves sliced
1/2 large zucchini - sliced in quarters
1 whole small yellow squash cut same size
leftover mashed potatoes
1 egg yolk
salt, pepper to taste
paprika for color
Brown hamburger in oven proof skillet breaking it up as you go. I added a little beef tallow to the pan because my meat is grass fed and lean. Add onion as you cut along with garlic towards the end. I also added some leftover peas, about a 1/2 cup.
I then parboiled the squashes for about 8 minutes to soften, strain and add to pan when done stirring well. Salt, pepper to taste.
Add a little milk to your potatoes if they are cold to make them creamy. Add 1 egg yolk and stir.
Top hamburger mixture with potatoes covering like a lid. You can sprinkle with paprika to make pretty.
Cook in 400 degree oven for 30 minutes.
Eat up!!!
Linking this to 11th Heaven's Homemaker Monday,
Balancing Beauty and Bedlam's Tasty Tuesday, and
Real Food Wednesday at Kelly the Kitchen Kop.
I love shepherd's pie. It's yummy and a great way to use up leftover hamburger from summer grilling.
ReplyDeleteSquash in shepherd's pie, I've never thought of that, and it sounds YUMMY! Thanks for the idea!
ReplyDeleteoops sorry, I used the wrong id...this is the sassy homemaker...and thanks for visiting my blog!
ReplyDeleteLooks great! I've never seen it used with squash. I always make mine with hamburg/onions, corn and potatoes (with LOTS of butter!). I'll have to try this way! Thanks for sharing!
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