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Photo of Shepherd's pie with pumpkin by WW

Shepherd's pie with pumpkin

5 - 7
PersonalPoints™ per serving
Total Time
1 hr 15 min
15 min
1 hr
Start a new tradition at your house by adding cannellini beans and sweet potato mash to this popular dish.


Brown onion

1 medium, finely chopped


1 medium, finely chopped


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


1 large, peeled, chopped

Oil spray

2 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add the onion, carrot and celery and cook, stirring, for 5 minutes or until softened.
  2. Add the lamb and cook, breaking up any lumps with a wooden spoon, for 3–5 minutes or until browned. Add the stock, Worcestershire sauce and tomato paste. Reduce heat to low and simmer, stirring occasionally, for 30 minutes or until the sauce thickens.
  3. Add the beans and cook for 2 minutes or until heated through.
  4. Meanwhile, boil, steam or microwave pumpkin and potatoes until tender. Drain. Mash pumpkin and potato in a large bowl until smooth. Season with salt and freshly ground black pepper.
  5. Preheat oven to 200°C. Spoon meat mixture into four 1-cup (250ml) capacity ovenproof dishes. Spoon mash on top. Bake for 20 minutes or until golden. Serve.