Butternut Squash Shepherd'S Pie

• 1 pound extra lean ground beef
• 1 1/2 cups finely diced onion
• 3/4 cups frozen edamame
• 3/4 cups tomato sauce
• 3/4 cups finely diced carrot
• 1/3 cup low sodium beef or chicken stock
• 2 teaspoons crushed garlic
• 1 1/2 tablespoons all purpose flour
• 1 1/2 tablespoon tomato paste
• 1 tablespoon Mazola Corn Oil
• 1 teaspoon dried basil
• 1 pinch Salt and pepper
• 1 1/2 pounds butternut squash
• 3/4 cups Shredded aged white cheddar cheese
• 3 tablespoons Parmesan cheese

1. reheat oven to 350u0b0F. Lightly coat a 9-inch square baking dish and a large baking sheet with cooking spray.
2. Place a large nonstick skillet, lightly coated with cooking spray, over medium-high heat. Add oil and onion and saute for 3 minutes. Add garlic and carrots and saute for 3 minutes. Add ground beef and saute for 5 minutes or until no longer pink, breaking up the meat as it cooks.
3. Add flour and cook for 1 minute. Add tomato paste, stock, tomato sauce, basil, salt and pepper. Cover and cook on low heat for 3 minutes or until thickened. Add edamame and cook for one minute. Place in baking dish.
4. While meat mixture is being prepared, place squash onto baking sheet and roast for 25-30 minutes, until just tender. Place in a bowl and mash, adding corn oil, grated parmesan, salt and pepper. Spoon over meat filling, sprinkle with cheese and bake for 5 minutes.

beef, onion, frozen edamame, tomato sauce, carrot, beef, garlic, flour, tomato paste, corn oil, basil, salt, butternut squash, aged white cheddar cheese, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/butternut-squash-shepherds-pie-563a2d4d89987d4422960292 (may not work)