An easy, comforting dish for an autumnal evening. Replacing the
traditional potato topping with butternut squash not only adds
flavour but cuts the calories too.
FOR THE TOPPING:
- 1 medium sized butternut squash, peeled and the seeds removed
- 30g (1oz) butter
- Pinch of ground ginger
FOR THE FILLING:
- 1tbsp olive oil
- 1 garlic cloves, peeled and crushed
- 1 onion, peeled and roughly chopped
- 2 carrots, chopped
- 1 celery stick, chopped
- 250g (8oz) lean beef mince
- 400g (13oz) tinned chopped tomatoes
- 1-2tsp Worcestershire sauce
- 1 fresh bay leaf
- 150ml (5fl oz) vegetable stock
- 1 sprig fresh rosemary
- Tabasco, to taste
- Flat-leaf parsley, roughly chopped
- Heat the oven to 200°C (gas mark 6).
- For the topping, cut the squash into chunks and spread on a baking tray. Drizzle lightly with oil and roast for about 25 minutes, or until tender. Mash with the butter. Add the ginger and season with a little salt and pepper.
- Meanwhile, heat the oil in a frying pan over a low heat and fry the garlic, onion, carrots and celery for 7-10 minutes, or until softened. Add the beef and fry until coloured, breaking up any lumps with a fork. Add the chopped tomatoes, Worcestershire sauce, bay leaf, stock and rosemary, then bring to the boil. Reduce the heat and simmer for 4-5 minutes until the liquid has reduced by half. Season to taste with a dash of Tabasco and salt and pepper. Stir in the parsley.
- Spoon the beef mixture into a medium pie dish and top with the butternut mash. Bake for 25-30 minutes.
To prevent the pie bubbling over, place the dish on a baking sheet before putting in the oven.