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Tonight is the first time I've tried this recipe. It tasted good but I think the mash needs more flavouring and also the amount of milk seemed a bit excessive.
600g butternut squash peeled, de-seeded and cut into chunks
30ml skimmed milk
� tsp grated nutmeg
500g mince
1 lge onion finely chopped
2 sticks celery diced
350ml beef stock
40g porridge oats
1 tbsp Worcestershire sauce
30 ml tomato puree
200g carrots grated
2 tbsp breadcrumbs
Oven 180C/350F/Gas 4
Cook the squash in boiling water for about 12 mins. Drain and mash with the milk and the nutmeg.
Heat a large pan and gently brown the mince and onions without using fat. Add the celery and cook for a further minute.
Strain off any excess fat that has come out of the mince.
Stir in the stock, Worcestershire sauce, oats and pur�e. Cover and simmer gently for 2-3 mins then spoon into a 1.5ltre dish.
Mix the carrots into the squash and spread the mash over the top of the meat mixture.
Sprinkle with breadcrumbs then bake for 30-35 mins until golden.
600g butternut squash peeled, de-seeded and cut into chunks
30ml skimmed milk
� tsp grated nutmeg
500g mince
1 lge onion finely chopped
2 sticks celery diced
350ml beef stock
40g porridge oats
1 tbsp Worcestershire sauce
30 ml tomato puree
200g carrots grated
2 tbsp breadcrumbs
Oven 180C/350F/Gas 4
Cook the squash in boiling water for about 12 mins. Drain and mash with the milk and the nutmeg.
Heat a large pan and gently brown the mince and onions without using fat. Add the celery and cook for a further minute.
Strain off any excess fat that has come out of the mince.
Stir in the stock, Worcestershire sauce, oats and pur�e. Cover and simmer gently for 2-3 mins then spoon into a 1.5ltre dish.
Mix the carrots into the squash and spread the mash over the top of the meat mixture.
Sprinkle with breadcrumbs then bake for 30-35 mins until golden.
