Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mince
Squash stock
Utensils
One ovenproof dish (holding approx. 2 l), greased
How it's done
Mince
Heat a dash of oil in a frying pan. Add the meat in batches, fry for approx. 3 mins. per batch. Remove, reduce the heat and wipe the cooking fat from the pan. Add the onion and garlic, sauté for approx. 2 mins. Add the carrots, tomato puree and thyme, cook for approx. 2 mins. Pour in the stock, add the Worcestershire sauce, bring to the boil. Return the meat to the pan, simmer for approx. 10 mins. Add the peas, mix, transfer to the prepared dish.
Squash stock
Cook the squash in boiling salted water for approx. 10 mins. until soft. Drain the water, allow the residual moisture on the squash to evaporate by shaking the pan on the switched-off hob. Press the squash through a food mill or mash it with a potato masher, stir in the butter, season, spread on top of the mince.
To bake
Approx. 20 mins. in the upper half of an oven preheated to 220 °C. Remove, plate up.
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