Beef and butternut squash pie

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 3
  • 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

View full nutritional breakdown of Beef and butternut squash pie calories by ingredient


Introduction

A twist to the traditional shepherds pie A twist to the traditional shepherds pie
Number of Servings: 3

Ingredients

    1 diced carrot
    dried onion to taste
    2 garlic cloves
    250g lean beef mince
    1 butternut squash
    .5 cup shredded cabbage
    1 beef stock cube
    approx 200ml water
    dried herbs, to taste
    40g grated cheese
    about 1tbsp Reggae Reggae BBQ sauce
    splash of olive oil

Tips

this can be made in advance, on the same day, then cooked in the oven when needed


Directions

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.