Ingredients:

  • 1 medium butternut squash (about 2 lbs / 900g), peeled, seeded, and cubed
  • 2 tablespoons olive oil (30 ml)
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup heavy cream (60 ml)
  • 2 tablespoons unsalted butter (30g)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil (15 ml)
  • 1 large onion, chopped (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 1 pound ground lamb (450g)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1/2 cup dry red wine (120 ml) (optional)
  • 1 cup beef broth (240 ml)
  • 1 tablespoon tomato paste (15 ml)
  • 1 cup frozen peas
  • 1 cup frozen corn

Instructions:

  1. Toss cubed squash with olive oil, nutmeg, cinnamon, salt, and pepper. Roast until tender and slightly caramelized.
  2. Mash the roasted squash with heavy cream, butter, salt, and pepper until smooth. Set aside.
  3. In a large skillet or Dutch oven, heat olive oil over medium heat. Sauté onion, carrots, and celery until softened.
  4. Add ground lamb to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  5. Stir in thyme, rosemary, salt, and pepper. If using, deglaze the pan with red wine, scraping up any browned bits. Add beef broth and tomato paste. Bring to a simmer.
  6. Reduce heat and simmer for 15-20 minutes, or until the sauce has thickened slightly.
  7. Stir in frozen peas and corn.
  8. Pour the lamb filling into the baking dish. Spread the butternut squash mash evenly over the top.
  9. Bake in a preheated oven until the topping is golden brown and the filling is bubbly.
  10. Let the pie rest for 10-15 minutes before serving.