Shepherd's Pie With Squash And Potato Topping

Total Time: 1 hr 40 mins Preparation Time: 1 hr Cook Time: 40 mins

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

Recipe

• 1 prepare topping: cook squash and potatoes in boiling water until tender about 15 minutes.
• 2 drain squash and potatoes; return to pot.
• 3 add milk, salt, 1/4 tsp black pepper, nutmeg and red pepper. mash with potato masher until fluffy. set aside to cool slightly.
• 4 preheat oven to 375 degrees.
• 5 prepare filling: saute onion in oil in large skillet until softened, for about 5 minutes.
• 6 add garlic, saute 1 minute.
• 7 remove to plate.
• 8 crumble beef to skillet; cook until browned about 5 minutes.
• 9 stir in basil, oregano, cumin, salt, thyme, pepper, reserved onion mixture and flour.
• 10 add tomatoes and green beans.
• 11 bring to boiling.
• 12 lower heat; cover and cook 10 minutes.
• 13 spoon into 13 x 9 x 2 inch glass baking dish.
• 14 beat egg into squash and potato mixture. spread over filling, making decorative swirls.
• 15 sprinkle with paprika if desired.
• 16 bake in 375 degree oven for 40 minutes or until bubbly and top is golden brown.
• 17 transfer baking dish to wire rack and cool for 15 minutes before serving.