Ingredients:  
1 tbsp butter
125g/4½ oz leeks, sliced
185g/6½ oz round steak, diced
1 tbsp flour
4 mushrooms, sliced
450g/1 lb butternut squash, peeled and diced
250ml/9fl oz water
½ tsp dried garlic
1 tbsp chopped parsley
Juice from 1 orange

Method:
1. Melt the butter in a large pan, add leeks and gently cook for 3 mins.
2. Add beef and flour and cook for a minute or two, stirring all the time.
3. Add mushrooms and cook, stirring, for another minute or two.
4. Transfer the mixture into a pressure cooker, add butternut squash, water, dried garlic, parsley and orange juice, cover and cook for an hour until the meat is tender. If you don’t have a pressure cooker, you will have to stew the mixture for an extra 30-60 mins and might have to add more water during the cooking time so that it doesn’t dry out.
5. When everything is cooked and tender, transfer to a food processor and puree to a desired consistency.

(Suitable for freezing)