Golden Cottage Pie

Name: Golden Cottage Pie
Ingredients: 600 g butternut squash; 2 tablespoons skim milk; 12 teaspoon grated nutmeg; 500 g minced lean steak; 1 garlic clove, minced; 2 large leeks, finely sliced and washed; 350 ml water; 2 beef bouillon cubes (oxo); 40 g porridge oats; 1 tablespoon Worcestershire sauce; 2 tablespoons tomato puree; 200 g carrots, grated; 2 tablespoons whole wheat breadcrumbs

13 ingredients

11 steps

Ingredients

600 g butternut squash
2 tablespoons skim milk
12 teaspoon grated nutmeg
500 g minced lean steak
1 garlic clove, minced
2 large leeks, finely sliced and washed
350 ml water
2 beef bouillon cubes (oxo)
40 g porridge oats
1 tablespoon Worcestershire sauce
2 tablespoons tomato puree
200 g carrots, grated
2 tablespoons whole wheat breadcrumbs

Directions

1

Preheat oven to 180C.
2

Peel and deseed squash, cut into small chunks.
3

Cook in a pan of boiling water till tender (about 12 minutes).
4

Drain and mash with nutmeg and milk.
5

Fry the mince in a non-stick pan until brown.
6

Add the leeks and garlic and cook for about 5 minutes.
7

Add the Worcestershire sauce, tomato puree, stock cubes (crumbled), oats and water to the meat mixture.
8

Cover and simmer for about 5 minutes.
9

Add the grated carrot to the mashed butternut squash and mix to combine.
10

Put the meat mixture in a 1.5 ltr ovenproof dish, cover with the mash and spread over the breadcrumbs (or cheese if using).
11

Bake for 30-35 minutes until golden and bubbling.