Name: Butternut Squash-Topped Cottage Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 lb (450 g) lean ground beef; 1 large onion, diced; 2 medium-large carrots, diced; ½ lb (225 g) button mushrooms, wiped clean and quartered; 5 large cloves garlic, minced; 1 teaspoon dried thyme leaves; 2 bay leaves; 4 tablespoons (65 g) tomato paste; 1 tablespoon lemon juice; 2 teaspoons Worcestershire sauce; ½ teaspoon salt; ¼ teaspoon black pepper; 1¼ cups (300 ml) low-sodium beef stock; 1 cup (250 g) butternut squash puree (or leftover mashed sweet potatoes; if they’re stiff, thin them out with a little milk); 2 oz sharp Cheddar cheese, shredded; ⅛ teaspoon salt; ⅛ teaspoon black pepper; Butter, to grease the dish; 3 tablespoons minced fresh parsley leaves, for garnish