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1.
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Preheat oven to 400 F and grease a 1.5-liter casserole dish with butter.
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2.
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To make the filling, add the oil to a large, deep-sided skillet over medium-high heat.
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Once hot, add the beef, onions, carrots and mushrooms and cook (covered) for 15 minutes, stirring occasionally.
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Stir in the garlic during the last 1 minute of cooking.
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3.
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Add the thyme, bay leaves, tomato paste, lemon juice, Worcestershire sauce, salt, pepper and stock.
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Bring to a simmer and cook (uncovered) until the liquid is evaporated, about 15 minutes, stirring occasionally.
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4.
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In a medium sized bowl stir together all ingredients for the butternut topping.
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5.
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Once the vegetable-beef mixture is thickened, spread it in an even layer in the prepared casserole dish and spread the butternut topping evenly on top.
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6.
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Bake until the casserole is warm throughout and bubbling in the center, about 20 minutes.
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Remove from oven and set it on a cooling rack.
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7.
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Let it cool for 10 minutes, then sprinkle the parsley on top and serve.
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Notes: Make-ahead: To make this dish up to 3 days ahead, prepare it up until the point where its ready to go into the oven.
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Cover with a sheet of foil and refrigerate for up to 3 days.
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Then cook it in a 400 F oven until warm throughout, about 30 minutes.
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(It can go right from the fridge to the oventhere is no need to bring it to room temperature before baking it.)
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To stretch this meal: Serve this meal with a green salad and some crusty bread, and you should be able to get another serving out of it.
