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Beef Mince with Sweet Potato & Butternut Squash Hash Brown

Using a combination of veal and beef mince, this dish is not only extremely light and delicate flavour but also irresistibly tasty. Plus, in swapping out the traditional mash topping to one of my all-time favourites, butternut squash and sweet potato, this hash brown topping is like nothing you’ve ever tried before – addictive and crispy!
Prep Time 40 mins
Cook Time 40 mins
Servings 8 servings

Ingredients
  

  • 400 g beef mince
  • 400 g veal mince (if you’re unable to get veal mice you can just use beef mince)
  • 3 tbsp. olive oil
  • 1 aubergine cubed ½ inch pieces
  • 1 onion finely chopped
  • 4 garlic cloves minced
  • 1 chicken or vegetable stock cube (gluten free, if required)
  • 4 tbsp. tomato puree
  • 500 g passata (I recommend the brand Mutti)
  • 1 tsp. garlic granules
  • 1 tsp. paprika
  • 1 tsp. honey
  • cracked black pepper
  • sea salt

sweet potato & butternut squash hash

  • 1 butternut squash - large peeled and grated (discard the seeds)
  • 4 medium sweet potatoes peeled and grated
  • 3 tbsp. olive oil
  • sea salt
  • white pepper

Instructions
 

  • Pre-heatthe oven to 400°F, gas mark 6, 200°C (180°C fan-assisted).
  • In a large frying pan add 3 tbsp. olive oil and sauté the onions until they are soft and translucent for about 5 minutes. Add the aubergine to the onions and after 3 minutes crumble the chicken stock cube in, stirring continuously for 4 minutes over a gentle heat. Then add in the crushed garlic and cook for a further 3 minutes. Set the aubergine and onions aside on a separate plate.
  • Add the beef and veal mince to the pan; fry until it has browned all over.
  • Once the meat has browned, season generously with sea salt, garlic granules, paprika and black pepper and cook for a further 3 minutes, until the juices start to evaporate and all the seasoning is thoroughly combined. Add the tomato puree, stir into the meat and cook for a further 2 minutes. Add the aubergine and onion back into the meat and mix it in, then add in the passata sauce, honey, mix together, reduce the heat to medium, check for seasoning and cook for 5 minutes.
  • To make the topping, season the grated sweet potato and butternut squash with 2 tbsp. olive oil, sea salt and white pepper and mix together.
  • Pour the meat mixture into a casserole dish then spoon the hash topping over the meat and drizzle 1tbsp. olive oil over the top and a touch of cracked black pepper.
  • Place in the pre-heated oven for 40 minutes.
  • If you make this recipe, I’d LOVE to see how youget on so please either send me a photo to lisa@myrelationshipwithfood.com orpost a picture to Instagram using the #myrelationshipwithfood and tag@myrelationshipwithfood
  • Enjoy!

Notes

LISA’S TIP – The mix of veal and beef in this dish makes it a slightly lighter texture together with the grated vegetables on top – it’s a great alternative to your typical meat and potato dish and makes a change from the traditional cottage/shepherds pie! You can make this the day before as I find it’s tastier the next day. When reheating place in a preheated oven for 30 minutes. For ultimate indulgence, serve this dish with some fresh greens or beans on the side!