Squash cottage pie

  • Total time: 35 minutes

Serves: 4


500g pack essential Waitrose British Beef Lean Mince
1 onion, chopped
1 carrot, diced
2 tbsp beef gravy granules
2 tbsp Worcestershire sauce
385g pack Waitrose Sliced Butternut Squash
50g fresh breadcrumbs
50g Cheddar cheese, grated


1. Preheat the oven to 200ºC, gas mark 6. Fry the mince, onion and carrot in a large saucepan for 2-3 minutes to brown. Add the gravy granules, Worcestershire sauce and 350ml boiling water. Bring to the boil, cover and simmer for 10 minutes.

2. Meanwhile, cook the squash slices in boiling water for 5 minutes until just tender, then drain well.

3. Transfer the mince mixture to an ovenproof serving dish and top with the squash slices. Mix together the breadcrumbs and cheese, and sprinkle over. Bake for 20 minutes until golden.