A warming pie for autumn or winter from ” Chilli Notes” by Thomasina Miers.
Ingredients
- 650 g butternut or onion squash peeled and cut into chunks
- 350 g floury potatoes peeled and cut into chunks
- 40 g butter at room temperature
- 3 tbsps vegetable oil
- 65 g raisins
- 750 g minced lamb
- 1 large onion finely chopped
- 1 large carrot finely chopped
- 2 sticks celery finely chopped
- 1 tsp cumin
- 1/2 tsp cinnamon
- 2 tsps hot smoked paprika
- 2 tbsps tomato puree
- a small handful fresh coriander roughly chopped
Servings:
Instructions
- Preheat the oven to 190 C, 170 Fan , Gas 5.
- Put the squash and potatoes in two saucepans of water and bring to the boil. Cook until tender, then drain well. Lightly mash the squash with 30g butter using a fork or potato masher. Add the potatoes and continue mashing until you have a smooth puree. Season with salt and pepper then leave to cool.
- Meanwhile heat a tablespoon of oil in a large deep casserole dish. When hot add the raisins and cook for a few minutes until just puffing up and changing colour. Remove with a slotted spoon and set aside.
- Add another tablespoon of oil to the pan and when hot add the meat, stirring well to break up and brown all over , about 10 minutes. Add another splosh of oil then stir in the onion, carrot, celery and spices and cook for a further 10 minutes.
- Stir in the raisins, tomato puree and 500 ml water and cook for another 10 minutes.
- Stir the coriander throughthe mashed squash . Spoon the mince into a deep oven dish and spread the mash on top. Brush the top with a little melted butter and bake for about half an hour until the top is golden and crisp.
- Remove from the oven a leave to sit for five minutes before serving.
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