If it’s cold outside and you just want something warm and comforting to fill you up, then you can’t do much better than this. It’s also incredibly easy, is a great way of using up leftover veg, and can accommodate pretty much whatever meat you’ve got lurking at the bottom of your freezer. Just serve with a good loaf of bread and a smear of butter.

Except for the squash which is needed to make the rich, squidgy sauce, the veg listed below is just a guide. So long as the overall quantity remains pretty much the same, you can alter the mix depending on what you’ve got in the house.

Ingredients:20170211_145701

  • Butternut squash, peeled, seeded and cut into approx 5cm chunks
  • 1 300g tin condensed cream of tomato soup (not ordinary tinned soup as it’s too runny)
  • 500g meat chopped into small pieces (I’ve usually used stewing pork or beef, but feel free to try anything)
  • 2 potatoes, chopped into approx. 2 cm cubes
  • 3 carrots chopped into approx 2cm lengths
  • 2 leeks, sliced
  • 2 sticks celery, sliced
  • 2 onions, chopped small
  • herbs and spices to taste; I usually add a large pinch of paprika, a good sprinkle of oregano, and a couple of bay leaves
  • 450ml water

Method:

Add everything to a casserole dish, stir well and cook at 160 C for 2½ hours. Check every half hour or so and if it’s looking a little dry, just add a splash more water.

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