From Favorite Brand Name Incredibly Easy Gluten-Free Recipes
1 pound poatoes, peeled and quartered
2-3 Tbsp. milk (I used raw cow's milk. You could use broth or milk of choice.)
3 Tbsp grated Parmesan cheese
1 pound ground beef
1 chopped onion (about 1/2 cup)
2 tsp Italian seasoning
1/4 tsp fennel seeds, finely crushed
1/8 tsp red pepper flakes
2 cups diced yellow summer squash
1 can (about 14 oz) chunky tomatoes
1 cup frozen corn
1/3 cup tomato paste
1 Preheat oven to 375 degrees. Combine potatoes and enough water to cover in medium saucepan. Bring to a boil. Boil, uncovered, 20-25 minutes or until tender; drain. Mash potatoes, adding enough milk to read desired consistency. Stir in Parmesan cheese. Set aside.
2 Brown beef and onion in large skillet over medium-high heat 6-8 minutes, stirring to break up meat. Drain fat. Stir in Italian seasoning, fennel seeds, and red pepper. Add squash, tomatoes, corn, and tomato paste; mix well. Spoon mixture into 2-quart casserole. Spoon potatoes over top.
3 Bake 20-25 minutes or until meat mixture is bubbly. Let stand 10 minutes before serving.