Ingredients
- 1 lb ground beef
- 1 medium onion, diced
- 1 large carrot, diced
- 1 c shredded butternut squash
- salt and pepper, to taste
- 1 tsp. smoked paprika, plus more for garnish
- 1/2 tsp. Nature’s Seasons seasoning blend
- 1 tbsp. Worcestershire sauce
- 2 lb potatoes, peeled
- 2 tbsp. butter
- 1/2 c heavy cream
- 1/2 c Gruyère cheese, shredded, plus more for topping
- 1 tbsp. truffle oil, plus more for topping
Instructions
- Preheat the oven to 350 degrees F.
- Place the ground beef in a heavy pan and cook on low heat, stirring frequently, until the meat begins to brown.
- Add the onions, carrots, butternut squash and continue to cook on low for another 10 minutes.
- Stir in salt, pepper, smoked paprika, Nature’s Seasons seasoning blend and Worcestershire sauce, and simmer on low for about 15 minutes, stirring occasionally.
- Meanwhile, cook the potatoes in lightly salted, boiling water until tender, then drain thoroughly.
- Turn the meat mixture into a cast iron.
- Mash the potatoes and beat in the butter, cheese, cream, truffle oil, salt, pepper, and cheese.
- Spoon the mashed potatoes over the meat.
- Sprinkle the additional cheese and truffle oil over the pie.
- Bake in the preheated oven for about 15 minutes, or until the cheese is bubbling and golden.
- Garnish with additional paprika and serve immediately.