This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
Butternut Cottage PieMince filling:
Butternut topping:
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:
This recipe has been added to your {{userMenuPlanners.planners.name}} in {{userMenuPlanners.selectedDay.name}}
Already have an account?
Log InWant to create a Menu Plan?
Create NowOops, you’ve already added this recipe to this recipe book chapter. Try a different book or chapter.
{{serverError}}
This recipe has been added to {{userRecipeBooks.books.name}} in {{userRecipeBooks.selectedChapter.name}}
Already have an account?
Log InWant to create a Recipe Book?
Create Now
