Mexican Salsa Pie Recipe

A puffy baked squash crust instead of pastry makes for a lower-fat version of a traditional meat pie.

1 tbsp vegetable oil
1 cup coarsely chopped onion
1 clove garlic, minced
1/2 cup chopped sweet green pepper
1 cup finely diced carrot
1 cup grated peeled rutabaga
2 tbsp beef stock or water
1 lb. extra-lean ground beef or ground turkey
3/4 cup salsa or chili sauce
2 tsp paprika
1 tsp dried oregano
Salt and pepper

1 cup mashed cooked Ontario buttercup squash*
2 eggs
1/4 cup milk
1 cup all-purpose flour
1-1/2 tsp baking powder
1/2 tsp salt

* If buttercup squash is unavailable, combine 1 cup mashed, cooked acorn or Hubbard squash with 1/2 cup mashed potatoes.


Step 1: Add meat to skillet; cook, stirring to break up any large pieces, until no longer pink.

Step 2: Mix meat into cooked vegetables along with salsa, paprika and oregano. Season to taste with salt and pepper. Set aside.


Step 1: You can microwave the squash for the topping to save time. Just wash and pierce the skin in several places. Place on plate and microwave on high power (7-8 minutes for a 1 lb. squash), turning once. Let stand for 5 minutes. Halve, then remove and discard seeds before mashing.

Step 2: In a bowl, beat together squash and eggs until smooth; stir in milk.

Step 3: In another bowl, stir together flour, baking powder and salt; stir into squash mixture just until blended.

Step 4: Spread topping over meat mixture; score with knife into wedges.

Step 5: Bake at 400°F for 20-25 minutes or until topping is puffed and firm to the touch yet still slightly moist at centre.