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Shepherd's pie with sweet potato

Shepherd's pie with pumpkin

Total Time
1 hr 15 min
15 min
1 hr
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.


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. 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.


COOK'S TIP: Serve with a leafy green salad on the side. TO REFRIGERATE: Store unbaked pies, covered, in ovenproof dishes, for up to 2 days. When ready to serve, uncover and bake pies, adding an extra 5–10 minutes cooking time to ensure filling is thoroughly heated through. TO FREEZE: Store unbaked pies as above for up to 2 months. Thaw overnight in the fridge and bake as above.