Cottage pie with butternut & horseradish topping

Instructions

1. Mist a large pan with cooking spray and cook the onion, carrot and celery over a medium heat for 6-8 minutes until softened. Stir in the garlic and thyme and cook for another minute.
2. Add the mince and cook for 5-6 minutes, stirring, until browned all over, then sprinkle over the flour and stir well to coat. Add the tomato purée, stock and Worcestershire sauce and bring to the boil. Reduce the heat and simmer gently for 20-25 minutes, until the sauce has thickened.
3. Meanwhile, put the squash in a pan and cover with water. Bring to the boil, then cook for 20 minutes until tender. Drain, then return to the pan for 1 minute over a low heat to evaporate any extra water. Season and mash.
4. While the squash is cooking, put the kale in a microwave-safe bowl, cover with cling film and microwave at full power for 1 minute 30 seconds until wilted. Stir the wilted kale and horseradish through the mash.
5. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the mince mixture in a 22cm ovenproof dish. Spoon over the mash to cover and bake for 25 minutes, until the filling is bubbling and the mash is crisp.