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Photo of Pumpkin cottage pies by WW

Pumpkin cottage pies

Total Time
1 hr 5 min
25 min
40 min
Swap potato with pumpkin for a tasty cottage pie with enhanced meaty flavours through the Worcestershire sauce.


Oil spray

1 x 3 second spray(s)

Lean beef mince, raw

500 g

Brown onion

1 medium, finely chopped


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


500 g, cut into 2cm cubes

Grated parmesan cheese

½ cup(s), (40g)

Fresh flat-leaf parsley

¼ cup(s), finely chopped


  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.