Shepherd's pie with pumpkin
1
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
For a healthy twist on this popular dish, we add cannellini beans and pumpkin mash, giving you an extra dose of veggies and a boost of fibre to keep you fuller for longer.
Ingredients
Brown onion
1 medium, finely chopped
Carrot(s)
1 medium, finely chopped
Celery
1 stick(s), finely chopped
Lean lamb mince
400 g
Beef stock
1½ cup(s), (375ml)
Worcestershire sauce
1 tbs
Tomato paste
2 tbs
Dried herbs
1½ tsp, Italian variety
Canned cannellini beans, rinsed, drained
1 400g can
Butternut pumpkin
240 g, (buy 300g), peeled, chopped
Potato(es)
1 large, peeled, chopped
Oil spray
2 x 3 second spray(s)
Instructions
1
Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook onion, carrot and celery, stirring, for 5 minutes or until softened slightly.
2
Add lamb and cook, stirring to break up lumps, for about 5 minutes or until browned. Stir in stock, Worcestershire sauce, tomato paste and herbs. Bring to the boil. Reduce heat and simmer, stirring occasionally, for 30 minutes or until thickened. Stir in beans and simmer for a further 2 minutes.
3
Meanwhile, boil, steam or microwave pumpkin and potato until tender. Drain. Transfer to a large bowl and mash until smooth. Season with salt and pepper.
4
Preheat oven to 200°C. Spoon lamb mixture into 4 x 1 cup (250 ml) capacity ovenproof dishes. Spoon mash on top. Lightly spray with oil. Bake for 20 minutes or until golden brown. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.