Shepherd'S Pie - cooking recipe

Ingredients

1 2/3 lb potatoes, peeled and diced
2 1/4 lb winter squash, such as red kuri, kabocha or butternut
1 1/4 cup milk
6 1/2 tbsp butter
1-2 tsp ground nutmeg
1 tbsp oil
1 lb mixed ground meat (e.g., beef, pork or veal)
1 None onion, peeled and finely chopped
1 clove garlic, peeled and finely chopped
1/2 lb carrots, peeled and finely diced
1 pinch sweet paprika
1 tbsp tomato paste
1 lb tomato puree
1 tbsp all-purpose flour
1/4 lb Gruyere cheese, finely grated
1/2 cup vegetable stock

Preparation

For the topping, cook potatoes and squash in boiling, salted water. Meanwhile, heat 2/3 cup milk and 5 1/2 tbsp butter. Drain potatoes and squash and mash with heated milk and butter. Season and add a pinch of nutmeg. Set aside.
For the filling, heat oil in a large frying pan, add ground beef and brown. Add onion, garlic and carrots, cook for 2-3 mins then season and add a pinch of paprika. Add tomato paste then add tomato puree and bring to a boil. Simmer for about 5 mins then adjust seasoning.
Meanwhile, melt remaining butter in a saucepan, add flour and cook briefly, stirring. Whisk in remaining milk and stock and cook for about 5 mins then add 1/2 the cheese and stir until melted. Season, adding a little nutmeg.
Preheat oven to 400\u00b0F. Transfer filling to a large ramekin and spread mashed potato and squash over top. Cover with cheese sauce then sprinkle with remaining cheese. Bake for 18-20 mins. Serve hot from the oven.