Butternut Squash Cottage Pie

This butternut squash cottage pie is a delicious low-carb twist on the traditional, hearty dish. It’s topped with a sweet butternut purée for a cosy, well-balanced pie that might be even better than the original.

Why you will love this recipe

In the cooler Autumn and Winter months, there is nothing better than a hearty evening meal to warm up with. But many of the traditional comfort foods are high in carbs, something that many of us try to avoid. This original version of a cottage pie uses butternut squash purée instead of mashed potato, giving a light and tasty alternative to the traditional dish.

Whether you are trying to decrease the carbs in your diet, or increase the veggies your children are eating, this dish is a perfect option for you.

Looking for another ground beef hearty meal? Try my favourite chili recipe.

So, let’s get to the recipe!

Ingredients Needed to Make Butternut Squash Cottage Pie

For the purée:

• 2 butternut squash
• 1 tbsp olive oil
• 1/2 tsp salt

For the meat sauce:

• 1kg ground (minced) beef
• 1 onion, chopped
• 2 carrots, chopped
• 1 clove garlic, minced
• 2 tsp thyme
• 2 tbsp balsamic vinegar
• 2 tbsp soy sauce
• 2 tsp salt
• Black pepper to taste
• 500 ml water or stock
• 100g frozen peas
• 1 small can sweetcorn

Ingredients Tips and Substitutions

How to make Butternut Squash Cottage Pie

This is not a complicated recipe, but it does have a few steps and take a bit of time, even though it is mostly hands-off.

Roast the butternut squash:

Preheat the oven to 220°C (fan).

Cut the butternut squash in half and remove the seeds. Do not peel. Place on a baking tray, drizzle with olive oil and salt and roast for 45-60 mins or until the butternut is soft all the way through. Leave to cool.

Note: This step can be done several hours in advance so that the butternut has time to cool enough to remove the skin.

Make the meat sauce:

Reduce the oven to 200°C (fan) (or preheat if you roasted the butternut in advance).

In a skillet, fry the onions gently for 5 mins until softened. Add the carrots and continue to fry for 3 mins.

Add the meat and fry until browned.

Add the garlic, herbs and liquid. Bring to a boil and simmer for 15 mins.

Make the butternut squash purée:

While the sauce is simmering, remove the skin and mash the butternut with 1 tbsp olive oil and 1/2 tsp salt using a fork.

Assemble the cottage pie:

Add the peas and corn to the sauce.

Note: Adding the peas and corn right before assembling the pie helps them to stay tender and not become over-cooked.

Transfer the sauce to a baking dish (if your skillet is not oven proof) and top with the butternut purée. Spread the purée evenly over the sauce and use the back of a spoon to create some peaks that will caramelise in the oven.

Bake at 200°C (fan) for 20-30 mins until the butternut is browned and slightly caramelised.

Serve with salad for a low carb meal.

How to serve Butternut Squash Cottage Pie

Serve with a green salad for a low carb meal.

Alternatively, serve over rice or even mashed potato for a more hearty option.

Serving steamed greens such as green beans or broccoli on the side would also be a great idea.

Make ahead options for this Butternut Squash Cottage Pie

Make Ahead:
The roasted butternut squash can be prepared several hours in advance, making it easier to peel and mash once cooled. You can also assemble the entire pie ahead of time and refrigerate it unbaked. Simply follow the recipe up to the baking step, allow the dish to cool, cover, and store in the fridge until ready to bake. When you’re ready to serve, bake at 200°C (fan) for 30–40 minutes. Because the pie is cold from the fridge, it may need the full 40 minutes, and you can cover it with foil for the first 20–25 minutes to prevent the topping from over-browning.

Freezing:
This dish freezes very well. Assemble the pie in a freezer-safe dish (or aluminium tray), allow it to cool completely, and cover tightly with a lid or several layers of cling film. Freeze for up to 3 months. To reheat, defrost in the fridge overnight. Bake at 200°C (fan) for 30–40 minutes until piping hot all the way through. If baking from frozen, cover the dish with foil and bake for 50–60 minutes, uncovering for the final 10 minutes to allow the topping to brown.

Safety Tip:
Always ensure reheated or defrosted pies are hot all the way through before serving.

FAQs

Did you make this recipe? Let me know how it turned out in the comments.

Butternut Squash Cottage Pie

This butternut squash cottage pie is a delicious low-carb twist on the traditional, hearty dish. It’s topped with a sweet butternut purée for a cosy, well-balanced pie that might be even better than the original.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Butternut roasting time 45 minutes mins

Total Time 2 hours hrs

Course Main Course

Cuisine British

Servings 6 servings

Ingredients

  

For the purée:

• 2 butternut squash
• 1 tbsp olive oil
• 1/2 tsp salt

For the meat sauce:

• 1 kg ground minced beef
• 1 onion chopped
• 2 carrots chopped
• 1 clove garlic minced
• 2 tsp thyme
• 2 tbsp balsamic vinegar
• 2 tbsp soy sauce
• 2 tsp salt
• Black pepper to taste
• 500 ml water or stock
• 100 g frozen peas
• 1 small can sweetcorn

Instructions

 

Prepare the butternut squash:

• Preheat the oven to 220°C (fan).
• Cut the butternut squash in half and remove the seeds. Do not peel. Place on a baking tray, drizzle with olive oil and salt and roast for 45-60 mins or until the butternut is soft all the way through. Leave to cool.

Make the meat sauce:

• Reduce the oven to 200°C (fan) (or preheat if you roasted the butternut in advance).
• In a skillet, fry the onions gently for 5 mins until softened. Add the carrots and continue to fry for 3 mins.
• Add the meat and fry until browned.
• Add the garlic, herbs and liquid. Bring to a boil and simmer for 15 mins.

Make the butternut squash purée:

• While the sauce is simmering, remove the skin and mash the butternut with 1 tbsp olive oil and 1/2 tsp salt using a fork or potato masher.

Assemble the cottage pie:

• Add the peas and corn to the sauce.
• Transfer the sauce to a baking dish (if your skillet is not oven proof) and top with the butternut purée. Spread the purée evenly over the sauce and use the back of a spoon to create some peaks that will caramelise in the oven.
• Bake at 200°C (fan) for 20-30 mins until the butternut is browned and slightly caramelised.

Notes

The butternut squash can be roasted several hours in advance so that it has time to cool enough to remove the skin more easily.

Adding the peas and corn right before assembling the pie helps them to stay tender and not become over-cooked.

Keyword Comfort Food, Hearty Meal, Low carb, Winter