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Squash Mash Cottage Pie https://www.metro.ca/userfiles/image/recipes/courges-puree-pate-chinois-6530.jpg PT30M PT40M PT1H10M
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.
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squash 1 medium butternut squash 1 medium acorn squash, halved 1 large sweet potato 1 1/2 cup (375 mL) milk 2 Tbsp. (30 mL) butter, melted 1 Tbsp. (15 mL) Dijon mustard 1/4 tsp. (1 mL) nutmeg Salt and pepper to taste cottage pie 1 red onion, minced 4 Tbsp. (60 mL) extra virgin olive oil 1 1/2 lb (680 g) ground beef, veal or turkey 2 Tbsp. (30 mL) chilli powder 1 Tbsp. (15 mL) dried oregano 14 oz (398 mL) can whole kernel corn
Squash Mash Cottage Pie

Squash Mash Cottage Pie

Rate this recipe
5 Votes
4
servings
0:30
Preparation
0:40
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • squash
  • 1
    medium butternut squash
  • 1
    medium acorn squash, halved
  • 1
    large sweet potato
  • 1 1/2 cup
    (375 mL)
    milk
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    2 l SELECTED VARIETIES

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  • 2 Tbsp.
    (30 mL)
    butter, melted
  • 1 Tbsp.
    (15 mL)
    Dijon mustard
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  • 1/4 tsp.
    (1 mL)
    nutmeg
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  • Salt and pepper to taste

  • cottage pie
  • 1
    red onion, minced
  • 4 Tbsp.
    (60 mL)
    extra virgin olive oil
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    BERTOLLI OLIVE OIL

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  • 1 1/2 lb
    (680 g)
    ground beef, veal or turkey
  • 2 Tbsp.
    (30 mL)
    chilli powder
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  • 1 Tbsp.
    (15 mL)
    dried oregano
  • 14 oz
    (398 mL)
    can whole kernel corn
Imprimer ma sélection

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.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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