Lamb hotpot

Serves 4

350g lamb mince

1 butternut squash, peeled

15g butter, plus extra for greasing

300g carrots, peeled and sliced

1 tbsp cornflour

2 red onions, peeled and quartered

2 tbsp chopped flat leaf parsley

1 tbsp Worcestershire sauce 300ml vegetable stock black pepper Preheat the oven to 180°C/gas mark 4. Halve the butternut squash widthways, where the vegetable starts to get bigger. Thinly slice the long, even end of the squash into discs, then cut the other part in half, scoop out and discard the seeds, and finely chop. Grease a 2-litre rectangular casserole dish with butter, then add the chopped squash, carrots, lamb mince and cornflour. Add the chopped onions to the dish, then the parsley and Worcestershire sauce. Season with pepper and add the stock, then stir thoroughly. Arrange the butternut squash discs on top of the dish, making sure the mixture underneath is completely covered. Melt the butter in a glass bowl in the microwave for 30 secs, then brush the melted butter over the butternut squash. Season with more pepper and bake for 1 hr 20 mins until the top is golden and the sauce is piping hot.