Directions:
- Preheat oven to 180°C.
- Peel and deseed squash, cut into small chunks. Cook in a pan of boiling water till tender (about 12 minutes). Drain and mash with nutmeg and milk.
- Fry the mince in a non-stick pan until brown. Add the leeks and garlic and cook for about 5 minutes.
- Add the Worcestershire sauce, tomato puree, stock cubes (crumbled), oats and water to the meat mixture. Cover and simmer for about 5 minutes.
- Add the grated carrot to the mashed butternut squash and mix to combine.
- Put the meat mixture in a 1.5 ltr ovenproof dish, cover with the mash and spread over the breadcrumbs (or cheese if using).
- Bake for 30-35 minutes until golden and bubbling.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 355.54 Kcal (1489 kJ) | ||
| Calories from fat | 50.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.64g | 9% | |
|---|---|---|---|
| Cholesterol | 56.4mg | 19% | |
| Sodium | 2458.83mg | 102% | |
| Potassium | 1448.9mg | 31% | |
| Total Carbs | 41.99g | 14% | |
| Sugars | 8.65g | 35% | |
| Dietary Fiber | 6.4g | 26% | |
| Protein | 35.49g | 71% | |
| Vitamin C | 81.5mg | 136% | |
| Vitamin A | 2mg | 67% | |
| Iron | 4.2mg | 24% | |
| Calcium | 163.9mg | 16% | |
| Amount Per 100 g | |||
| Calories | 45.45 Kcal (190 kJ) | ||
| Calories from fat | 6.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.72g | 9% | |
|---|---|---|---|
| Cholesterol | 7.21mg | 19% | |
| Sodium | 314.33mg | 102% | |
| Potassium | 185.22mg | 31% | |
| Total Carbs | 5.37g | 14% | |
| Sugars | 1.11g | 35% | |
| Dietary Fiber | 0.82g | 26% | |
| Protein | 4.54g | 71% | |
| Vitamin C | 10.4mg | 136% | |
| Vitamin A | 0.3mg | 67% | |
| Iron | 0.5mg | 24% | |
| Calcium | 20.9mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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