Shepherd's Pie with Butternut Squash and Potato Topping

Serves 6-8

Squash and Potato Topping:
1 med. butternut squash, halved lengthwise, seeded, pared, and cut into 1 inch cubes
3 lrg. red potatoes, pared and cut into 1-inch cubes
4 T unsalted butter
½ c whipping cream
¼ c chicken broth (or ½ c and ¼ c cream)
1 ½ t salt
¼ t black pepper
¼ t ground nutmeg
1/8 t ground red pepper
1 egg
paprika

Filling:
2 T olive oil
1 lrg. onion, chopped
2 cloves garlic, finely chopped
1 ½ lbs ground beef
1 T dried basil
1 T dried oregano
1 t ground cumin
1 t salt
½ t leaf thyme
¼ t pepper
1 lb frozen green beans, steamed 3 minutes
1 can (28 ounces) Italian style plum tomatoes, diced

1. Prepare topping. Drop squash and potatoes into a lrg. pot with enough salted water to cover them by 1 inch. Cover and bring to a boil. Boil 15 minutes or until tender.
2. Drain squash and potatoes, dump in mixer bowl. Add other ingredients for topping except egg and paprika. Mash until fuffy. Cool slightly.
3. Pre-heat oven to 375 degrees. Prepare filling: Heat oil in lrg. skillet over med. heat. Add onion and garlic and sauté until softened. Remove to plate.
4. Crumble beef into skillet and cook over med. heat until browned. Stir in spices and onion mixture. Add tomatoes and green beans. Cook 10 minutes. Spoon into 13x9x2 inch glass baking dish.
5. Beat egg into squash mixture. Spread evenly over filling. Sprinkle with paprika. Bake until bubbly (about 40 min.) and top is golden brown. Cool on rack 20 minutes before serving.