Shepherd's Pie with Sweet Potatoes and Squash

Ingredients
1 1/2 lbs sweet potatoes, peeled, cut into 2-inch pieces, about 5 cups (our share = 2 lbs)
1 lb winter squash, peeled, seeded, cut into 2-inch pieces, about 3 cups
1/2 lb red, gold or other potato, peeled, cut into 2-inch pieces
2 T (1/4 stick) butter
2 T pure maple syrup
1 1/2 lbs sweet Italian sausage, andouille, lamb or beef
(casings removed from link sausage)
2 c. chopped onions 1 T minced garlic 3/4 c. frozen peas 3/4 c. frozen corn kernels 1/3 c. whipping cream 1 large egg, lightly beaten 1 1/2 t. curry powder 1/2 t. ground coriander
6 drops hot pepper sauce

Cook sweet potatoes, squash and potato in large saucepan of boiling salted water until tender, about 25 minutes. Drain. Return all potatoes and squash to same saucepan and mash. Stir over medium heat until excess moisture evaporates, about 5 minutes. Add butter and syrup. Season to taste with salt and pepper. Mash mixture until smooth.

Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish. Cook meat in large skillet over medium-high heat until brown and cooked through, breaking up with back of spoon, about 10 minutes. Using slotted spoon, transfer meat to large bowl; reserve 1 tablespoon of drippings in skillet. Add onions and garlic to skillet and sauté over medium-high heat until onions are tender and golden, about 7 minutes. Add onion mixture to meat. Season to taste with salt and pepper. Cool. Mix in peas, corn, cream, egg, curry powder, coriander and hot sauce.

Transfer meat mixture to prepared baking dish. Spoon mashed potato mixture over; smooth top. (Can be prepared 1 day ahead. Cover and refrigerate.) Bake until heated through and potatoes begin to brown around edges, about 45 minutes (or about 1 hour for casserole that has been refrigerated). Let stand 5 minutes before serving