Butternut Cottage Pie



  • 1 medium sized butternut squash, peeled and the seeds removed
  • 30g butter
  • Pinch of ground ginger


  • 1tbsp olive oil
  • 1 garlic clove, peeled and crushed
  • 1 onion, peeled and roughly chopped
  • 2 carrots, chopped
  • 1 celery stick, chopped
  • 250g lean beef mince
  • 400g tinned chopped tomatoes
  • 1-2tsp Worcestershire sauce
  • 1 fresh bay leaf
  • 150ml 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.