Butternut Squash Shepherd's Pie

I saw a recipe for butternut squash shepherd's pie in a magazine, and decided
to try it.  It is great if you are watching those carbs.  Here is my version of the recipe:

1 lb lean ground beef
1 medium butternut squash
1 onion diced
2 cloves garlic minced
1/2 can tomato paste
1 plum tomato sliced
1 carrot diced
1 tbs cornstarch
2 tbs olive or canola oil
1 tsp dried thyme or basil
1/2 tsp salt
1/2 tsp pepper
1/2 cup shredded cheese (optional)

Pre-heat oven 350F

Line a 9x13 baking pan with parchment paper.

Heat oil in a skillet, add oil, onion, garlic, carrots, ground beef, corn starch, tomato paste, tomato, dried herb, salt, pepper.  Stir together until the meat is browned for about 5 minutes.  Add a cup of water, cover and simmer 15 minutes until carrots are tender.

Meanwhile put a few cuts in the skin of the squash.  Microwave squash on high for 10 minutes and let it cool.   Cut the squash open, remove the seeds and skin.  Microwave for about 10 more minutes and mash it with salt, pepper, a tablespoon of butter.


Spoon the meat into the baking pan.  Spread the mashed squash over top.  Optionally top with 1/2 cup of shredded cheese.  Bake 20 minutes.

Enjoy!