Photo of Pumpkin cottage pies by WW

Pumpkin cottage pies

7
7
7
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
25 min
Cook
40 min
Serves
4
Difficulty
Moderate
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

500 g

brown onion

1 medium, finely chopped

carrot(s)

2 medium, cut into 1cm cubes

canned diced tomatoes

400 g

frozen boiled spinach, drained

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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