for 4 people

Mince

	oil for frying
400 g	minced meat (beef or lamb)
1	onion, finely chopped
1	garlic clove, finely chopped
200 g	carrots, cut into cubes
2 tbsp	tomato puree
4 sprig	thyme, leaves torn off
4 dl	beef bouillon
1 ½ tbsp	Worcestershire sauce
150 g	frozen peas, slightly defrosted

Squash stock

1 ½ kg	Red kuri squash, cut into pieces approx. 2 cm wide
	salted water, boiling
50 g	butter
2 pinch	cinnamon
½ tsp	salt

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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