Butternut Squash-topped Cottage Pie Recipe

Name: Butternut Squash-topped Cottage Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Olive Oil; 1 pound Lean Ground Beef; 1 whole Large Onion, Diced; 2 whole Medium-large Carrots, Diced; 1/2 pounds Button Mushrooms, Wiped Clean And Quartered; 5 cloves Large Cloves Garlic, Minced; 1 teaspoon Dried Thyme Leaves; 2 leaves Bay Leaves; 4 Tablespoons Tomato Paste; 1 Tablespoon Lemon Juice; 2 teaspoons Worcestershire Sauce; 1/2 teaspoons Salt; 1/4 teaspoons Black Pepper; 1- 1/4 cup Low Sodium Beef Stock; 1 cup Butternut Squash Puree (or Leftover Mashed Sweet Potatoes; If Theyre Stiff, Thin Them Out With A Little Milk); 2 ounces, weight Sharp Cheddar Cheese, Shredded; ⅛ teaspoons Salt; ⅛ teaspoons Black Pepper; Butter, To Grease The Dish; 3 Tablespoons Minced Fresh Parsley Leaves, For Garnish

Servings: persons

2 Tablespoons Olive Oil
1 pound Lean Ground Beef
1 whole Large Onion, Diced
2 whole Medium-large Carrots, Diced
1/2 pounds Button Mushrooms, Wiped Clean And Quartered
5 cloves Large Cloves Garlic, Minced
1 teaspoon Dried Thyme Leaves
2 leaves Bay Leaves
4 Tablespoons Tomato Paste
1 Tablespoon Lemon Juice
2 teaspoons Worcestershire Sauce
1/2 teaspoons Salt
1/4 teaspoons Black Pepper
1- 1/4 cup Low Sodium Beef Stock
1 cup Butternut Squash Puree (or Leftover Mashed Sweet Potatoes; If Theyre Stiff, Thin Them Out With A Little Milk)
2 ounces, weight Sharp Cheddar Cheese, Shredded
⅛ teaspoons Salt
⅛ teaspoons Black Pepper
Butter, To Grease The Dish
3 Tablespoons Minced Fresh Parsley Leaves, For Garnish

1
1.
2
Preheat oven to 400 F and grease a 1.5-liter casserole dish with butter.
3
2.
4
To make the filling, add the oil to a large, deep-sided skillet over medium-high heat.
5
Once hot, add the beef, onions, carrots and mushrooms and cook (covered) for 15 minutes, stirring occasionally.
6
Stir in the garlic during the last 1 minute of cooking.
7
3.
8
Add the thyme, bay leaves, tomato paste, lemon juice, Worcestershire sauce, salt, pepper and stock.
9
Bring to a simmer and cook (uncovered) until the liquid is evaporated, about 15 minutes, stirring occasionally.
10
4.
11
In a medium sized bowl stir together all ingredients for the butternut topping.
12
5.
13
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.
14
6.
15
Bake until the casserole is warm throughout and bubbling in the center, about 20 minutes.
16
Remove from oven and set it on a cooling rack.
17
7.
18
Let it cool for 10 minutes, then sprinkle the parsley on top and serve.
19
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.
20
Cover with a sheet of foil and refrigerate for up to 3 days.
21
Then cook it in a 400 F oven until warm throughout, about 30 minutes.
22
(It can go right from the fridge to the oventhere is no need to bring it to room temperature before baking it.)
23
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.

879

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 Tablespoons Olive Oil, 1 pound Lean Ground Beef, 1 whole Large Onion, Diced, 2 whole Medium-large Carrots, Diced, and more.

Yes, Butternut Squash-topped Cottage Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Butternut Squash-topped Cottage Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions