Shepherd'S Pie With Squash And Potato Topping

• 1 medium size butternut squash, halved and diced
• 3 large potatoes, diced
• 4 Tbsp. butter
• 1/2 c. heavy cream
• 1/4 c. milk
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. ground nutmeg
• 1/8 tsp. hot red pepper
• 1 egg
• paprika

1. Drop squash and potatoes into large pot with enough cold, salted water to cover vegetables by 1 inch.
2. Partially cover and bring to boiling.
3. Boil 15 minutes or until tender.
4. Drain squash and potatoes; return to pot.
5. Add butter, cream, milk, salt, pepper, nutmeg and red pepper.
6. Mash with potato masher until fluffy.
7. Cool slightly.
8. Reserve egg and paprika.
9. Preheat oven to moderate (375u0b0).
10. Prepare Filling.

butternut squash, potatoes, butter, heavy cream, milk, salt, pepper, ground nutmeg, hot red pepper, egg, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=671676 (may not work)