Squash Mash Cottage Pie

Preparation:	30 min
Marinating/Waiting:	0 min
Cooking:	40 min
Total:	1 h 10 min

4
servings

Category:	Meats and substitutes
Subcategory:	Beef
Source:	Metro

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Recipe ingredients

Squash
1 medium butternut squash
1 medium acorn squash, halved
1 large sweet potato
1 ½ cup (375 mL) milk
2 Tbsp. (30 mL) butter*, melted
1 Tbsp. (15 mL) Irresistibles Dijon mustard*
¼ tsp. (1 mL) nutmeg*
Salt and pepper to taste
Cottage Pie
1 medium red onion, minced
4 Tbsp. (60 mL) Irresistibles extra virgin olive oil*
1½ lb. (675 g) ground beef, veal or turkey
2 Tbsp. (30 mL) chilli powder
1 Tbsp. (15 mL) dried oregano
1 14-oz (398-398 mL) can whole kernel corn*

Preparation

Squash Mash: Scoop out the seeds and strings. Do not peel. Microwave for 10 - 15 minutes with a little water.
Peel and cube sweet potato. Cook in boiling salted water for 4 - 5 minutes. Peel cooked squash and cut into same-sized cubes as the sweet potato.
Using a hand mixer, mash the squash and sweet potato. Set aside.
Heat the milk in a saucepan and combine melted butter and whisk into hot milk. Add mustard, nutmeg, salt and pepper.
Stir into mash.
Cottage Pie: In a skillet over medium-high heat, cook onion in oil. Add ground meat, breaking it up until there is no pink showing.
Preheat the oven to 375°F (190°C). Cover the bottom of an casserole with the meat, top with corn and finish with squash mash. Bake 20 minutes or so.

Suggestion

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

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