- easy
- easy
What you’ll need
Ingredients
- 1 tbsp Rapeseed oil
- 250g Minced Beef
- 1 Medium Onion, diced
- 100ml water
- 1 good quality beef stock cube
- 1 Medium Carrot, finely diced/li>
- 1 Handful of frozen peas
- ½ can of cooked lentils in water, drained
- 1 tbsp Tomato Puree
- Pinch of Dried Thyme
- 3 medium Potatoes. peeled and diced
- 1 small Butternut Squash, peeled and diced
- Splash of Milk
Method
- Heat the oil in a large non-stick saucepan and fry the mince until browned.
- Turn down the heat and add the carrots, onions and cook for 3 or 4 minutes.
- Stir in the tomato puree, water and stock cube, bring to a boil and then reduce heat and simmer for 20 minutes.
- Meanwhile make the mash by placing the potatoes and squash in boiling water. Simmer until the vegetables are soft. Drain well and mash together with a splash of milk and season to taste.
- Spoon the meat sauce into an ovenproof dish and spoon over the mash.
- Heat in the oven 200oC/180oC Fan/Gas 6 for 20-25 minutes or until the topping is golden in colour.
