Spiced Cottage Pie

Spiced Cottage Pie served in a glass dish, with a dish of cabbage and a portion of the pie in a bowl
  • 6 servings
  • 70 minutes to prepare
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  • Main Ingredients
  • 500g Booths everyday lean minced beef
  • 1 onion, finely chopped
  • 2tbsp olive oil
  • 2 celery stick, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 bay leaves
  • 1tsp thyme
  • 1tsp ground cumin
  • ½tsp chilli flakes
  • 400g tin of chopped tomatoes
  • 1 beef stock cube
  • 150g frozen peas
  • 1tbsp tomato puree
  • 1 large butternut squash
  • 200ml water


Pre-heat the oven to 200*c / gas 6.

Cut the butternut in half and score the inside with a knife, season with salt, milled pepper and drizzle over a little olive oil. Place into the oven and cook for about 30 minutes until golden and soft then leave to cool.

While the butternut is cooking, take a large pan and place over a medium heat. Add 1tbsp of the olive oil and cook the onion and celery for about 3 minutes until soft but not browned. Now add the garlic, cumin, chilli flakes, thyme and the minced beef, cook until the beef has sealed. Next add the tinned tomatoes, stock cube and about 200ml of water to the pan, leave to simmer for 30 minutes before adding the tomato puree and peas. Season the mixture to taste then transfer to a ceramic oven dish and leave to one side.

With a spoon, scoop out the butternut and lightly mash with a fork. Place the mashed butternut over the mince and pop into the oven to cook for about 20 minutes until hot and bubbly. Serve with your favourite greens.