Beef and butternut squash pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 diced carrotdried onion to taste2 garlic cloves250g lean beef mince1 butternut squash.5 cup shredded cabbage1 beef stock cubeapprox 200ml waterdried herbs, to taste40g grated cheeseabout 1tbsp Reggae Reggae BBQ saucesplash of olive oil
1. gently fry the carrot in the oil for 5 mins. Add the garlic and cook for a further 5 mins. add the dried onion, herbs and beef, and brown the meat.
2. add the cabbage and BBQ sauce to the pan and mix well. whilst this continues to cook dissolve the stock cube in 200ml of hot water. pour this over the beef, bring to the boil, then simmer gently whilst cooking the squash. allow the stock to reduce to about half
3. cut the squash in to even cubes and boil in lightly salted water until soft, about 15 to 20 mins. drain and mash. pre heat oven to 190 degrees Celsius (180 fan oven)
4. put the meat mixture in an oven proof dish, add a layer of squash and top with the cheese. cook in the oven for around 30 mins
Serving Size: serves 2-3
Number of Servings: 3
Recipe submitted by SparkPeople user ALLIWOOD73.
2. add the cabbage and BBQ sauce to the pan and mix well. whilst this continues to cook dissolve the stock cube in 200ml of hot water. pour this over the beef, bring to the boil, then simmer gently whilst cooking the squash. allow the stock to reduce to about half
3. cut the squash in to even cubes and boil in lightly salted water until soft, about 15 to 20 mins. drain and mash. pre heat oven to 190 degrees Celsius (180 fan oven)
4. put the meat mixture in an oven proof dish, add a layer of squash and top with the cheese. cook in the oven for around 30 mins
Serving Size: serves 2-3
Number of Servings: 3
Recipe submitted by SparkPeople user ALLIWOOD73.
Nutritional Info Amount Per Serving
- Calories: 335.5
- Total Fat: 23.1 g
- Cholesterol: 0.0 mg
- Sodium: 145.9 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 3.3 g
- Protein: 19.7 g
Member Reviews