Shepherd's Pie with Squash and Potato Topping

Makes 8 servings

Squash and potato topping

• 1 medium-size butternut squash (about 1½ pounds), halved lengthwise, seeded,pared and cut into 1-inch cubes
• 3 large baking potatoes (about 1½ pounds), pared and cut into 1-inch cubes
• 4 tablespoons unsalted butter
• ½ cup heavy cream
• ¼ cup milk
• 1 teaspoon salt
• Pinch of each, black pepper, ground nutmeg, ground hot red pepper
• 1 egg
• Paprika

Filling

• 2 tablespoons vegetable oil
• 3 medium-size onions, chopped
• 2 cloves garlic, finely chopped
• 1½ pounds lean ground beef
• 1 tablespoon leaf basil, crumbled
• 1 tablespoon leaf oregano, crumbled
• 1 teaspoon ground cumin
• 1 teaspoon salt
• ½ teaspoon leaf thyme, crumbled
• Pinch of black pepper
• 2 tablespoons all-purpose flour
• 1 can (28 ounces) Italien-style plum tomatoes drained and cutup
• 1 pound green beans, trimmed and cut into ½-inch lengths

Prepare topping

1. Drop squash and potatoes in a large pot with enough cold, salted water to cover vegetables by 1 inch ; bring to boiling and boil for 15 minutes or until tender.
2. Drain squash and potatoes, return to pot and add butter, cream, milk, salt, black pepper, nutmeg and red pepper ; mash until fluffy and cool slightly.
3. Reserve egg and paprika.

Prepare filling

1. Preheat oven to 375F.
2. Heat oil in large skillet over medium heat, add onion, sauté 5 minutes until softened, add garlic and cook 1 minute ; remove to plate.
3. Crumble beef into skillet and cook over medium-high heat until browned, about 3 minutes ; stir in basil, oregano, cumin, salt thyme, pepper, reserved onion mixture and the flour.
4. Add tomatoes and green beans, bring to boiling ; lower heat, cover and cook 10 minutes.
5. Spoon into 13x9x2-inch glass baking dish.
6. Beat egg into squash-potato mixture, spread evenly over filling, making decorative swirls or diamond grid pattern ; sprinkle with paprika.
7. Bake in oven for 40 minutes or until bubbly and top is golden brown ; cool on wire rack at least 20 minutes before serving.

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