Butternut Squash Cottage Pie

Butternut Squash Cottage PieThis Butternut Squash Cottage Pie recipe is a tasty alternative if your looking to make your own low calorie version. Serves 4.


  • 1 Medium butternut squash
  • 20g Real butter
  • Pinch ground ginger
  • 500g 5% fat minced beef
  • 2 x 400g tinned tomatoes
  • 1 Celery stick, finely chopped
  • 2 Carrots pealed and finely chopped
  • 2 garlic cloves, finely chopped
  • 1 veg stock pot
  • 1 bay leaf
  • flat leaf parsley
  • 1 sprig fresh rosemary
  • 2 tbsp Worcestershire sauce
  • Tabasco sauce to taste
  • 2 tbsp olive oil


  • Pre heat oven to 200°c
  • Peel the butternut squash, remove seeds and dice into chunks
  • Place the squash on a baking tray and use 1 tbsp of olive oil to drizzle over the squash
  • Bake for 25mins until soft
  • While the squash is cooking, place 1 tbsp of oil in a deep frying pan and add the carrot, garlic and celery
  • Cook for a few minutes until soft
  • Add the mince and cook until just brown
  • Add the tinned tomatoes, worcestershire sauce, stock pot, bay leaf and rosemary. Cook for a couple of minutes then add the parsley and tabasco sauce to taste
  • Simmer for 5 minutes, remove bay leaf and place in a deep oven proof dish
  • Mash the butternut squash with the butter and ginger. Spread on top of the mince and bake in the oven for 25mins
  • Serve with your favourite vegetables

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