Cottage Pie with Sweet Potato & Butternut Squash Crush


4 medium sweet potatoes

1 small butternut squash peeled and seeded

1x 500g beef mince

2 onions finely diced

3 cloves of garlic finely chopped

2-3 sprigs of thyme picked and finely chopped

2tbsp tomato puree

1tsp Worcestershire sauce

1 large carrot finely chopped

1x 150ml glass of red wine

450ml beef stock

2tsp plain flour

Sea salt and black pepper

Good knob of butter

Grated cheddar cheese

Roughly chopped parsley


Preheat oven to 200°C.  Peel the sweet potatoes and butternut squash cook until just tender in a pan of slightly salted water. Drain off into a colander and set aside Heat a large pan over a medium heat

Add in ½ tbsp. vegetable oil Fry off the beef, onions, carrots and thyme Add in the flour and stir to absorb some of the fat and juices Add in the tomato puree and cook for 2 minutes and then add in the red wine and reduce slightly Add in the beef stock and bring to the boil and then reduce heat to a simmer for 30 minutes Remove from heat and stir in the Worcestershire sauce and then season to taste Place beef mix into an oven proof dish and set aside to cool In the pan that you cooked the squash and sweet potatoes in place a good knob of salted butter and melt over a low heat Add in the squash and potatoes and using a metal whisk or potato masher gently crush the sweet potatoes and squash. When crushed, season with a little sea salt, cracked black pepper and the parsley Place crush mix on top of the cooled beef mix and sprinkle with cheese. Place the cottage pie onto the middle oven shelf and cook at 200°C for 15-20 minutes or until the crush turned golden brown

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