1 lb. ground beef or turkey
3 tbsp. vegetable oil
1 lb. yellow summer squash, unpeeled and sliced thinly
1/2 c. beef broth
2 c. hot fluffy mashed potatoes
3 tbsp. soft butter
1/4 tsp. rosemary
3 egg whites, stiffly beaten
1 med. onion, finely chopped or grated
2 lg. carrots, peeled and diced
Salt and pepper to taste

Brown beef in oil. Season with salt and pepper. Add sliced squash, carrots, and broth. Cook for 3 or 4 minutes. Put mixture in 8 or 9 inch casserole.

Separately mix the hot mashed potatoes with soft butter, rosemary, stiffly beaten egg whites, and 1/4 teaspoon each salt and pepper. Pile potato mixture lightly on top of meat and squash. Sprinkle with chopped raw onion. Bake at 350 degrees for 40 to 50 minutes (until top is lightly browned and puffy and onion is browned).