Ingredients

The following ingredients have 4 Servings
  • Olive oil cooking spray (or 2 tbsp olive oil for a non diet version)
  • 1 large onion or two small ones (, finely chopped)
  • 3 garlic cloves (, minced)
  • 2 carrots (, finely diced)
  • 2 celery stalks (, finely diced)
  • 2 tbsp Sukrin or other sweetener or use brown sugar
  • 1 tsp Italian herbs or dried thyme
  • 1 tsp salt
  • 2 bay leaves
  • 500 g | 1 lb beef mince (, 5% fat)
  • 140 g | 5oz tomato purée
  • 2 tbsp balsamic vinegar
  • 1 tbsp soy sauce or Tamari
  • 1 tbsp Worcestershire sauce
  • 300 g | 10 ½ oz butternut squash (, peeled and cubed)
  • 600 ml | 2 ½ cups stock made with two beef stock cubes
  • 1 tbsp cornflour / cornstarch diluted in 1 tbsp cold water
  • Salt and pepper to season (if needed)
  • 900 g floury potatoes (, peeled and cubed)
  • 1 tsp salt
  • 120 ml | ½ cup of the cooking water you might not need to use all
  • 150 ml | 1 cup fat free Fromage Frais (sub with sour cream for a non diet version)
  • 2 tbsp chopped parsley ((optional))
  • 3 tbsp grated Parmesan (Healthy Extra, optional)
  • Salt and pepper to season (to taste)

Instruction

  • Spritz a large casserole dish with olive oil spray (or use olive oil).
  • Add the onions and cook over medium heat for a couple of minutes until slightly softened.
  • Stir in the garlic, carrots, celery, salt, herbs, sweetener and bay leaves. Cook for a further 8 minutes. Add a splash of the stock if the pan gets too dry.
  • Add the mince, breaking it up with the back of a wooden spoon. Cook until nicely browned.
  • Stir in the tomato purée.
  • Now add the balsamic vinegar, soy and Worcestershire sauces.
  • Stir in the butternut squash and beef stock.
  • Bring to a simmer, partially cover the pot and cook for 30 minutes. Add the cornflour slurry and simmer for a couple of minutes or until the gravy thickens. Remove and discard the bay leaves. Taste and season if needed. NOTE: If you are making ahead then cool and place in the fridge.
  • When the filling is halfway through cooking, bring a large pot of water to the boil. Add salt and the potatoes and cook until they are fork tender - about 15 minutes.
  • Drain the potatoes reserving 120ml (½ cup) of the starchy cooking water. You probably won't need to use all of it.
  • Mash the potatoes using a masher (or potato ricear) adding some of the cooking water to aid you.
  • Add the fromage frais and mash again until the mash is creamy, fluffy and smooth. Stir in the chopped parsley (optional). Taste and add salt and freshly ground pepper.
  • Preheat the oven to 220C/400F. Transfer the filling into an ovenproof dish – I used the casserole dish I cooked the mince in – and pack it down. Spoon the mash over the meat and use the back of a spoon to fill in the gaps and create a scalloped pattern. Use a fork to seal the edges.
  • Sprinkle with the Parmesan cheese and cook for 30-35 minutes or until the mash is golden and the filling starts to bubble through at the edges.
  • Cool for 10-15 minutes. Sprinkle with a little parsley and serve with peas, green beans or other green vegetables.