2 medium butternuts, peeled and the pips removed
3 Tbsp (45ml) olive oil and extra for the mince
2 tsp (10ml) chopped thyme
1 onion, peeled and finely diced
2 garlic cloves, peeled and crushed
500g beef mince
1 sachet (50g) tomato paste
1 can (410g) diced tomato
1 cup (250ml) beef stock
2 sprigs rosemary
Salt and 1 freshly milled pepper
1 tsp (5ml) sugar
5 Tbsp (75ml) butter
½ cup (125ml) cake flour
3 cups (750ml)
1 cup (250ml) grated mature cheddar
Method