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4
June
Turkey Mince and Butternut Squash Bake
This recipe has been modified from Nigel Slater’s. It is a slightly healthier spin on the classic Shepherd’s Pie, but instead of lamb mince you use a leaner turkey mince. If you can get the thigh mince, then do. It is very slightly fattier, but has much more flavour. Butternut squash replaces the mash potato topping, and as we know, is full of antioxidants making it one of the healthiest vegetables around.
This recipe can be frozen prior to baking so is a great make-freeze-bake meal for those busier days.
Turkey Mince and Butternut Squash Bake
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Ingredients
- 1 Large Butternut Squash (peeled and roughly chopped)
- knob Unsalted Butter
- Salt and Pepper to taste
- 1 Large Onion (diced)
- 2 cloves Garlic
- 15 Chestnut Mushroom
- 5 sprigs Thyme
- 500g Turkey Thigh Mince
- 1 tablespoon Plain Flour
- 200ml Red Wine (or chicken stock)
- Worcestershire Sauce
Directions
| 1. | Steam the chopped butternut for 30 minutes until tender |
| 2. | Mash the butternut with a knob of butter and season with salt and pepper to taste, then put to one side |
| 3. | Fry the onions in a little oil until soft then add in the garlic and cook for a further minute |
| 4. | Cut the mushrooms into thick slices and add to the pan along with the thyme leaves. Fry until soft, then transfer to a separate bowl |
| 5. | Heat a little more oil in the pan then add the turkey mince. Season generously and stir in a heaped tablespoon of flour |
| 6. | Cook for 2 or 3 minutes, then add in the red wine and a few splashes of red wine |
| 7. | Simmer on a low heat for 5 minutes then add back in the onions and mushrooms. Cook for a further 5 minutes until meat is fully cooked |
| 8. | Pre-heat the oven to Gas Mark 6 / 200°C / 400°F |
| 9. | Pour the turkey into a baking dish. Smooth the mashed butternut over the top. Dot with a few spots of butter, then bake for 35-45 minutes or until the top of the squash is browned |
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