March 30, 2026

Butternut Cottage Pie

Serves:

Cooking Time:

< 45 min

Ingredients:

Mince filling:
30 ml oil
1 onion, chopped
2 celery stalk(s), chopped
3 carrots, diced
2 garlic clove(s), crushed
750 g extra lean beef mince
410 g canned chopped peeled tomatoes
2.5 ml thyme
1 bay leaf
500 ml beef stock
15 ml Worcestershire sauce
salt & freshly ground black pepper to taste

Butternut topping:
625 ml butternut, cooked & mashed
30 ml flour
250 ml LANCEWOOD® Low Fat Smooth Plain Cottage Cheese or Low Fat Plain Yoghurt or Double Cream Plain Yoghurt
30 ml melted butter
fresh thyme

Method

Mince filling:

Heat the oil and fry the onion, celery and carrot until soft and golden.
Add the garlic and fry for 30 seconds. Add the mince and brown.
Add the tomatoes, thyme, bay leaf, stock and Worcestershire sauce. Simmer over low heat until sauce starts to thicken.
Spoon into a pie dish and spread out evenly. Leave to cool.

Butternut topping:

Preheat the oven to 180°C.
Mix the butternut, flour and cottage cheese or yoghurt together until smooth.
Spoon on top of the mince and spread out evenly. Rough the surface up using a fork. Drizzle the melted butter over.
Bake for 30 minutes until golden and bubbly around the edges. Sprinkle fresh thyme on top.
Serve with air fried broccoli and zucchini. See recipe below.

HINTS & TIPS: Air fryer temperatures and cooking times may vary, these are guidelines. Please adapt cooking time accordingly.For the broccoli & zucchini side dish,

you will need:

2 baby marrows
300 g broccoli florets
30 ml oil
salt & freshly ground black pepper
garlic powderSimply cut the baby marrows into quarters lengthways. Toss together with broccoli florets in oil, salt and freshly ground black pepper and garlic powder until well covered. Place in the basket of the air fryer and fry at 180°C for 10 – 12 minutes. Enjoy as a hot side to your cottage pie!