Shepherd'S Pie

• 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

1. 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.
2. 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.
3. 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.
4. Preheat oven to 400u0b0F. 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.

potatoes, winter, milk, butter, ground nutmeg, oil, mixed ground meat, onion, clove garlic, carrots, sweet paprika, tomato, tomato puruee, flour, gruyere cheese, vegetable stock

Taken from recipes-plus.com/api/v2.0/recipes/18144 (may not work)