Pumpkin cottage pies
3
Points®
Total time: 1 hr 5 min • Prep: 25 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Swap potato with pumpkin for a tasty cottage pie with enhanced meaty flavours through the Worcestershire sauce.
Ingredients
Oil spray
1 x 3 second spray(s)
Lean beef mince, raw
500 g
Brown onion
1 medium, finely chopped
Carrot(s)
2 medium, cut into 1cm cubes
Canned diced tomatoes
400 g
Cooked frozen spinach
125 g, thawed
Worcestershire sauce
1 tbs
Stock powder
1 tsp, beef variety
Pumpkin
500 g, cut into 2cm cubes
Grated parmesan cheese
½ cup(s), (40g)
Fresh flat-leaf parsley
¼ cup(s), finely chopped
Instructions
1
Preheat oven to 200°C. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook the mince, onion and carrot, breaking up any lumps, for 2-3 minutes or until browned. Add the tomatoes, spinach, Worcestershire sauce, stock powder and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, covered, for 10 minutes or until carrot is soft and mixture has thickened. Spoon into four 1½-cup (375ml) capacity ovenproof dishes.
2
Steam the pumpkin for 5-6 minutes or until tender. Drain. Mash until smooth. Add half the parmesan and season. Spoon the pumpkin mixture over mince and top with remaining parmesan. Bake for 15-20 minutes or until golden. Serve topped with the parsley.
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