RED DAY - Butternut Squash cottage pie

Discussion in 'Slimming World Recipes' started by xmelonxx, 5 March 2011 Social URL.

  1. xmelonxx

    xmelonxx Full Member

    Posts:
    144
    Likes Received:
    1
    Start Weight:
    15st13.0lb
    Current Weight:
    15st9.0lb
    Goal Weight:
    10st0.0lb
    Lost(%):
    0st4lb(1.79%)
    Diet:
    Slimming Word
    Ingredients:

    1 Butternut Squash - free
    250g Turkey/Beef/pork mince (all tried and tested) - free if lean
    Mushrooms - free
    1 onion - free
    1 garlic Glove - free
    Mixed Herbs - free
    Worcester Sauce - free
    Bisto Oxo Cube- free
    100 ml Tomato Passata - free
    Carrots - free
    Frylight
    (Option Cheese HEXA)

    Method:

    1) Dice the butternut squash removing the skin. Chop carrots in cubes
    2) Chop mushrooms, onion and garlic
    3) Mix bisto cube into 125ml boiling water
    4) Place chosen mince into mixing bowl, add onions, mushrooms, garlic, carrots, 2 tblspoons worcester sauce, mixed herbs and mix well.
    5) Start to boil the butternut squash for around 20 mins
    6) While cooking the butternut Place meat mixture into saucepan with a small squirt of frylight and cook till brown - midway add 125ml of beef stock
    7) When browned off add 100ml of passata cook for further 10 mins
    8) Remove butternut squash and drain - mash and season with salt/pepper and herbs
    9) place mince into casserole dish and spoon butternut squash on top.
    10) (grate optional cheese and bake for 10 mins till golden brown)

    Serve with veg.
     
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