Golden Cottage Pie

• 600 g butternut squash
• 2 tablespoons skim milk
• 12 teaspoon grated nutmeg
• 500 g minced lean steak
• 1 garlic clove, minced
• 2 large leeks, finely sliced and washed
• 350 ml water
• 2 beef bouillon cubes (oxo)
• 40 g porridge oats
• 1 tablespoon Worcestershire sauce
• 2 tablespoons tomato puree
• 200 g carrots, grated
• 2 tablespoons whole wheat breadcrumbs

1. Preheat oven to 180C.
2. Peel and deseed squash, cut into small chunks.
3. Cook in a pan of boiling water till tender (about 12 minutes).
4. Drain and mash with nutmeg and milk.
5. Fry the mince in a non-stick pan until brown.
6. Add the leeks and garlic and cook for about 5 minutes.
7. Add the Worcestershire sauce, tomato puree, stock cubes (crumbled), oats and water to the meat mixture.
8. Cover and simmer for about 5 minutes.
9. Add the grated carrot to the mashed butternut squash and mix to combine.
10. Put the meat mixture in a 1.5 ltr ovenproof dish, cover with the mash and spread over the breadcrumbs (or cheese if using).
11. Bake for 30-35 minutes until golden and bubbling.

butternut squash, milk, nutmeg, garlic, leeks, water, beef bouillon cubes, oats, worcestershire sauce, tomato puree, carrots, whole wheat breadcrumbs

Taken from www.food.com/recipe/golden-cottage-pie-348083 (may not work)