Ingredients
Vegetables and Mash
- 2 lbs butternut or kent pumpkin, washed, peeled, seeded and cubed (about 1/2 a kent pumpkin)
- 3 large potatoes, washed, peeled and cubed
- 2 tablespoons reduced fat butter or spread of choice
Beef Filling
- 1 tablespoon olive oil
- 1 large brown onion, chopped
- 2 medium carrots, peeled and chopped
- 1/2 medium red capsicum/bell pepper, seeded and chopped
- 3 cloves garlic, minced (or 3 teaspoons minced garlic)
- 1 lb ground/mince extra lean beef
- 2 medium ripe tomatoes, diced
- 3/4 cup frozen peas
- 1 pinch salt to season
- 2 tablespoons vegetable stock powder (e.g. Vegeta)
- 2 tablespoons gravy powder whisked in 1/4 cup boiling water (or substitute with cornflour/corn starch)
- 4 cups baby spinach leaves, washed
- 2 tablespoons flat-leaf parsley, chopped
Topping
- 1/2 cup parmesan cheese, finely grated
Instructions
- Prepare Pumpkin and Potatoes: Preheat the oven to 200°C (400°F). Combine pumpkin and potatoes in a large saucepan with enough water to cover. Boil over medium heat until tender, or alternatively microwave or steam until soft. Drain well, add butter or spread, and mash until creamy. Season with salt to taste.
- Cook the Vegetables and Beef: Heat olive oil in a large pan over medium-high heat. Add onion, carrots, and capsicum, cooking and stirring for 5-10 minutes until onions turn transparent. Add garlic and cook for 2 more minutes. Add ground beef and cook until browned, breaking up lumps with a wooden spoon.
- Simmer with Tomatoes and Peas: Add diced tomatoes to the beef mixture. Cover, reduce heat, and simmer until tomatoes soften. Add peas, salt, and vegetable stock powder. Cover and simmer for an additional 10 minutes until vegetables are soft and cooked through.
- Thicken the Filling: Stir in the gravy powder mixture or cornflour slurry, cooking while stirring to form a thick sauce. Mix through the baby spinach and parsley, then remove from heat.
- Assemble the Shepherd’s Pie: Spread half of the pumpkin and potato mash evenly in a large oven-proof baking dish. Spoon the beef mixture on top, then cover with the remaining mash.
- Add Parmesan and Bake: Sprinkle the grated parmesan cheese evenly over the top. Bake in the preheated oven for about 20 minutes until the top is golden brown and the sauce underneath is bubbling.
Notes
- Refrigerate leftovers for up to 3 days.
- You can replace gravy powder with cornflour or corn starch to make a gluten-free version.
- Using extra lean beef minimizes fat content for a healthier dish.
- Adjust salt seasoning based on your dietary preference.
- Steaming pumpkin and potatoes is a good alternative to boiling to preserve nutrients.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Australian
- Diet: Low Fat
