A family favourite with a healthy twist.

Ingredients

• 500g (1lb 1oz) extra lean minced beef (max 5% fat)
• 1 onion, chopped
• 200g (7oz) mushrooms, chopped
• 2 sticks celery, chopped
• 2 large carrots, chopped
• 100ml (3½fl oz ) stock
• 1 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 2 tbsp Worcester sauce
• 2 cloves garlic, crushed (or 1 tsp minced/chopped garlic)
• Few sprigs of thyme and 1 bay leaf (or 2 tsp dried herbs)
• 1 medium butternut squash, peeled, deseeded and cut into chunks
• 2 tbsp skimmed milk
• Ground black pepper

Method

1. Brown the mince in a non-stick saucepan over a medium heat, draining off any fat.
2. Add the onion, mushrooms, celery and carrots and cook for around 10 minutes, until softened.
3. Stir in the rest of the ingredients and season with ground black pepper.
4. Simmer for 45-60 minutes until the sauce has thickened, then remove the thyme sprigs and bay leaf (if used).
5. Place the butternut squash in a pan of cold water and bring to the boil, then simmer for 10-15 minutes until tender, then drain. Mash with the milk and season with black pepper to taste
6. Pour the mincemeat into an ovenproof dish, top with mashed Butternut.