Butternut Squash Cottage Pie

Ingredients

• 500g Mince (optional)
• 1 large Red Onion
• 2 Cloves of Garlic
• 2 Carrots
• Mushrooms
• 400g Passata
• 1 Large Butternut Squash
• Cheese (optional topping)

Method

1. Chop the butternut squash into small chunks and season with garlic, salt, pepper and oil.
2. Bake in the at 220 degrees C for 20 – 30 minutes or until soft.
3. In a pan slowly cook the onion until soft and then add the mice to cook until brown.
4. Add in the chopped carrots and mushrooms and cook until soft.
5. Pour in the passata and allow to simmer for 15 – 20 minutes.
6. Remove the squash from the oven and carefully cut the flesh away from the skin.
7. Use a potato masher or blender to mix the squash until it is soft and fluffy.
8. Pour the mince and veg mixture into an oven dish and spread the butternut squash on top.
9. Place under the grill on a low heat for 10 – 15 minutes or until the butternut squash starts to crisp up.
10. Sprinkle the grated cheese on top, allow to melt and then serve and enjoy.