More Colorful Shepard's Pie

Usually Shepard's pie comes with mashed potatoes, I made it with others to make it more colorful and more healthy!

More Colorful Shepard's Pie
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1 Ib ground beef
onion
frozen peas
carrots (steamed until soft)
frozen corn
acorn squash
1 small or 1/2 large sweet potato
 3/4 beef broth
1 stout or porter beer
garlic

Dice onion, put a little olive oil in a saute pan with the beer, broth and garlic. Simmer on med-high heat while cooking the squash and sweet potato.  Poke a few knife holes in the sweet potato and cut the squash in half, remove the seeds.  Place the squash cut side down into a glass pan with 1/2 inch of water.  Cook both the squash and the sweet potato in the mic for about 10 minutes until both are soft.  Peel the skin off the potato and scrap the meat of the squash out.  Place them both in a bowl.  Mix with a mixer until blended and a "mashed potato" consistency, put in some salt and pepper.

Once the liquid in your pan is thickened add the ground beef and brown it.  Add the peas, carrots, corn.  Put the mixture in the bottom of a casserole dish.  Top with the potato/squash mixture.  Bake on 400 until warm.  Eat with some yummy bread!!