Hamburger and Vegetable Pie
Date: Sep. 27th, 2019 - 1:00 PM
Ingredients
¾ cup shredded pizza cheese or Italian cheese blend, divided
2 cups mashed potatoes or refrigerated mashed potatoes
8 ounces lean ground beef
4 ounces bulk sweet Italian sausage
½ cup chopped onion
2 cups sliced zucchini or yellow summer squash
1 (14.5 ounce) can chunky pasta-style tomatoes
½ (6 ounce) can tomato paste ( ⅓ cup)
¼ teaspoon ground pepper
Paprika (optional)
Fresh Italian parsley
Preparation
- Stir ½ cup cheese into mashed potatoes; set mixture aside.
- Cook ground beef, sausage, and onion in a large skillet until the meat is no longer pink and the onion is tender; drain. Stir in squash, undrained tomatoes, tomato paste, and pepper. Bring to boiling. Transfer the mixture to a 2-quart casserole.
- Spoon the mashed potato mixture into a large pastry bag fitted with a large round tip. Starting at one end, fill in the center of the casserole with rows of the mashed potato mixture until the meat mixture is covered. (Or, spoon the mashed potato mixture in mounds on top of the hot mixture.) Sprinkle with the remaining ¼ cup cheese and paprika, if desired.
- Bake in a 375°F oven for about 30 minutes or until the mashed potato top is golden brown. Let stand for 5 minutes before serving. Sprinkle with parsley.
