Butternut Squash topped Cottage Pie

Ingredients

• FOR THE VEGETABLE-BEEF FILLING:
• 2 Tablespoons Olive Oil
• 1 pound Lean Ground Beef
• 1 whole Large Onion, Diced
• 2 whole Medium-large Carrots, Diced
• ½ pounds Button Mushrooms, Wiped Clean And Quartered
• 5 cloves Large Cloves Garlic, Minced
• 1 teaspoon Dried Thyme Leaves
• 2 leaves Bay Leaves
• 4 Tablespoons Tomato Paste
• 1 Tablespoon Lemon Juice
• 2 teaspoons Worcestershire Sauce
• ½ teaspoons Salt
• ¼ teaspoons Black Pepper
• 1-¼ cup Low Sodium Beef Stock
• FOR THE BUTTERNUT SQUASH TOPPING:
• 1 cup Butternut Squash Puree (or Leftover Mashed Sweet Potatoes; If They’re Stiff, Thin Them Out With A Little Milk)
• 2 ounces, weight Sharp Cheddar Cheese, Shredded
• ⅛ teaspoons Salt
• ⅛ teaspoons Black Pepper
• FOR THE ASSEMBLY:
• Butter, To Grease The Dish
• 3 Tablespoons Minced Fresh Parsley Leaves, For Garnish

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