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RED DAY - Butternut Squash cottage pie


Full Member
S: 15st13.0lb C: 15st9.0lb G: 10st0.0lb BMI: 38.8 Loss: 0st4lb(1.79%)

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
(Option Cheese HEXA)


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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