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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Adapted from a recipe in Somerfields March 2006 leaflet. Healthy and easy. I sometimes substitute the breadcrumbs with 1/2 cup grated mature cheddar on top but haven't added it into the recipe as its completely a matter of personal taste. This can be prepared the day ahead and refridgerated then cooked in the oven when needed, although it will need slightly longer in the oven if doing this. Ingredients:
600 g butternut squash |
2 tablespoons skim milk |
1/2 teaspoon grated nutmeg |
500 g minced lean steak |
1 garlic clove, minced |
2 large leeks, finely sliced and washed |
350 ml water |
2 beef bouillon cubes (oxo) |
40 g porridge oats |
1 tablespoon worcestershire sauce |
2 tablespoons tomato puree |
200 g carrots, grated |
2 tablespoons whole wheat breadcrumbs |
Directions:
1. Preheat oven to 180°C.
2. 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.
3. Fry the mince in a non-stick pan until brown. Add the leeks and garlic and cook for about 5 minutes.
4. Add the Worcestershire sauce, tomato puree, stock cubes (crumbled), oats and water to the meat mixture. Cover and simmer for about 5 minutes.
5. Add the grated carrot to the mashed butternut squash and mix to combine.
6. Put the meat mixture in a 1.5 ltr ovenproof dish, cover with the mash and spread over the breadcrumbs (or cheese if using).
7. Bake for 30-35 minutes until golden and bubbling.
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