Butternut Squash and Carrot Hot Pot
- 1 medium sized Carrot
- 100g of Butternut Squash
- 1/2 of a Red Onion
- 60g of Broccoli
- 20ml of Virgin Olive Oil
- 100g of Beef Mince
- 5g of Garlic Pur̩e
- Pinch of Black Pepper
- 100g of Chopped Tomatoes
- 2g of Fennel Seeds
- Preheat the oven to 200å¡C, gas mark 6. .
Grate the carrots and butternut squash, and mix together in a bowl.
Dice the red onion, broccoli and cauliflower.
Pour half of the olive oil into a preheated saucepan over a high heat.
Add the onion and broccoli, along with the beef mince and half of the grated carrot and butternut squash, and mix thoroughly.
Add the garlic pur̩e and some freshly ground black pepper.
Mix in the chopped tomatoes, diluting with a little water if you prefer it less thick, and cook for 10 minutes, until all the ingredients are softened.
Take the remaining grated carrot and butternut squash from the bowl and squeeze in your hand over the sink to remove excess water, then place back in the bowl. Add the fennel seeds and the remaining olive oil, and mix thoroughly.
Pour the beef mixture into an oven-proof dish, cover with the remaining grated carrot and butternut squash, and bake in the oven for 25 minutes.
Serve seasoned with black pepper.