Prep Time
30 minutes
Active Time
30 minutes
Replacing the traditional potato topping with butternut squash not only adds flavour but cuts the calories too.
Top Tips
To prevent the pie bubbling over, place the dish on a baking sheet before putting in the oven.
Ingredients
Serves 4
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
Method
Step 1
Heat the oven to 200°C (gas mark 6).
Step 2
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.
Step 3
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.
Step 4
Spoon the beef mixture into a medium pie dish and top with the butternut mash. Bake for 25-30 minutes.