1 medium butternut squash, peeled, seeds removed and cut into 1 1/2” chunks1 tablespoon soften butter
1–2 pinches of ground ginger
Kosher salt and fresh ground black pepper to taste
1# ground beef
1 medium onion, peeled and diced small
1 rib celery, washed and diced small
2 carrots, peeled and diced small
1 medium parsnip, peeled and diced medium
1 russet potato, peeled and diced medium
1 clove garlic, peeled and minced
2 Tbsp. Tomato paste
2 Tbsp. Worcestershire
1/3 cup chicken stock
1 Bay leaf
2 sprigs fresh thyme
Tabasco sauce, to taste
A good hand full flat leaf parsley, chopped
Kosher salt and fresh ground black pepper, to taste
Preheat oven to 400° F
On a baking sheet put butternut squash chunks drizzle with some olive oil, salt and pepper; mix well. Please squash into oven and bake until soft 25 to 30 minutes.
Meanwhile, in large skillet put 2 tablespoons of olive oil and warm over medium-high heat. Add onions, carrots, & celery and cook until they start to get soft 2-3 minutes. Add garlic and ground beef. Season well with salt and pepper and using fork break up large pieces. Brown meat, 8-10 minutes then add tomato paste, mix well. Continue to cook for another 4-5 minutes then add chicken stock, parsnips, potatoes, Worcestershire, thyme, bay leaf and Tabasco. Mix and let cook down a little for 10 minutes. Taste and adjust seasoning with salt and pepper. Remove from heat and reserve.
By now, your squash is done. Remove from oven and transfer to a large mixing bowl. Using a potato masher or kitchen spoon mash the squash with a couple pinches of ground ginger and some butter. Taste and adjust seasoning with salt and pepper.
Transfer the beef mixture to a casserole or pie dish. Take the squash mash and spread on top to create an even topping. Dot the top with soft butter. Place pie in oven and bake for 30-35 minutes. Top should be a nice golden brown. Remove from oven and let sit for 15 minutes before serving. Enjoy!