Italian-Style Shepherd's Pie

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.