Healthy Shepherd's Pie

Adapted from recipes from EatingWell and Food Network.


Ingredients:
1 pound lean ground beef (90 percent lean or higher)
2 teaspoons olive oil
2 medium onions, chopped (about 3 cups)
2 green pepper, chopped
2 teaspoons chopped fresh thyme leaves or 1 teaspoon dried
2 tablespoons all-purpose flour
1 cup low-sodium beef broth
1/4 cup tomato sauce or paste
1 teaspoon salt
Freshly ground black pepper
1 cup frozen peas, corn kernels, and lima beans
3/4 teaspoon salt, divided
1/2 teaspoon garlic powder, divided
2 12-ounce packages frozen winter squash puree, thawed
1/3 cup finely shredded Parmesan cheese

Directions:
In a large nonstick skillet cook the meat over medium heat, stirring occasionally, until brown, about 5 minutes. Transfer the meat to a plate. Drain any fat remaining in the skillet.

Heat the oil in the skillet over a medium heat. Add the onions and peppers and cook, covered, until the vegetables begin to soften, about 8 minutes. Raise the heat to moderately-high. Return the meat to the pan. Add the flour and cook, stirring, for 2 minutes. Stir in the broth, tomato sauce, thyme, 1/2 teaspoon of the salt, 1/8 teaspoon of pepper, and 1/4 teaspoon garlic powder and bring to a simmer being sure to scrape up any brown bits from the bottom of the pan. Stir in the peas, corn, and lima beans. Pour the mixture into a 12-cup shallow baking dish (about 11 by 9 inches).

Preheat the oven to 350 degrees. Place squash in a bowl and stir in 1/2 teaspoon salt and 1/4 teaspoon garlic powder. Top the meat mixture with the squash. Bake until heated through and bubbling around the edges, about 20 minutes. Sprinkle with cheese and bake another 3-5 minutes.