Shepherd'S Pie With Squash And Potato Topping - cooking recipe

Ingredients

1 medium butternut squash (about 1 1/2 pounds, peeled and cut into 1 inch cubes)
3 large baking potatoes (about 1 1/2 pounds, peeled and cut into 1 inch cubes)
3/4 cup low-fat milk
1 1/2 teaspoons salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cayenne pepper
3 medium onions, chopped
2 tablespoons vegetable oil
2 garlic cloves, finely chopped
1 1/2 lbs ground beef
1 tablespoon dried basil
1 tablespoon dried oregano
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground thyme
1/4 teaspoon black pepper
2 tablespoons all-purpose flour
1 (28 ounce) can chopped tomatoes
1 lb green beans, trimmed and cut into 1/2 inch lengths
1 egg

Preparation

prepare topping: cook squash and potatoes in boiling water until tender about 15 minutes.
drain squash and potatoes; return to pot.
Add milk, salt, 1/4 tsp black pepper, nutmeg and red pepper. Mash with potato masher until fluffy. Set aside to cool slightly.
Preheat oven to 375 degrees.
Prepare filling: saute onion in oil in large skillet until softened, for about 5 minutes.
Add garlic, saute 1 minute.
Remove to plate.
Crumble beef to skillet; cook until browned about 5 minutes.
Stir in basil, oregano, cumin, salt, thyme, pepper, reserved onion mixture and flour.
Add tomatoes and green beans.
Bring to boiling.
Lower heat; cover and cook 10 minutes.
Spoon into 13 x 9 x 2 inch glass baking dish.
Beat egg into squash and potato mixture. Spread over filling, making decorative swirls.
Sprinkle with paprika if desired.
Bake in 375 degree oven for 40 minutes or until bubbly and top is golden brown.
Transfer baking dish to wire rack and cool for 15 minutes before serving.