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Cottage Pie with Butternut Thatch


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Rate this recipe 1.8/5 (50 Votes)


  • 900g (2lb) potatoes
  • cut into chunks
  • 500g (1lb 2oz) prepared butternut squash
  • or one
  • small butternut squash
  • peeled and cut into chunks
  • 500g (1lb 2oz) extra lean minced beef
  • 1 onion
  • chopped
  • 1 carrot
  • chopped
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons milk
  • Salt and freshly ground black pepper


Level of difficulty Average
Cost Average budget


Step 1

Put the potatoes and
butternut squash into a large
saucepan. Cover with boiling
water and add a pinch of salt.
Cover and simmer for
15-20 minutes, until tender.

Step 2

Meanwhile, heat a large
saucepan and add the mince
a handful at a time, to sear and
brown it (this is important to
get a good flavour). Add the
onion, carrot and parsley, then
add 300ml (1/2 pint) boiling
water. Simmer without a lid
for 15 minutes.

Step 3

Preheat the oven to 200 C /
fan oven 180 C / Gas Mark 6.

Step 4

Sprinkle the Bisto Gravy
Granules into the mince
mixture, stirring until thickened.
Transfer to a baking dish. Drain
the potatoes and butternut
squash, then mash them with
the milk and season with black
pepper. Spoon on top of the
mince, using a fork to roughen
the surface.

Step 5

Bake in the oven for 20-25
minutes, until golden brown.

If you’re short of time, spoon
the piping hot mince mixture
into a warmed baking dish, pile
the hot mash on top, then cook
under the grill for 5-6 minutes
to brown the surface.

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