Easy shepherd’s pie

This is one of our weekly favourites and great for a chilly evening.

My last post was about the nutritional benefits of orange fruits and vegetables and this is a delicious way to include pumpkin and carrots in the one meal.

This recipe will feed around 6 people or 3 with left-overs for lunch or dinner the next day as well.

Ingredients

  • 500 gm beef mince (try and get low fat)
  • 2 large carrots – peeled and diced
  • 2 sticks celery – diced
  • 1 large brown onion – diced
  • 1 tin of diced tomatoes (400 gm)
  • 250 ml of chicken stock
  • 1 cup of frozen green peas
  • 1 pumpkin (around 2 kg) – I use Kent but butternut would be fine
  • 2 tabs of olive oil
  • 1 tab of chopped parsley
  • salt and pepper to taste
  • baking paper and baking tray
  • baking dish approximately 9in by 13in
  • optional – 1 cup grated cheddar cheese for topping

Method

  • Heat oven to 375F/200C
  • Peel pumpkin and cut into pieces – 3-4cm size and place onto baking tray lined with baking paper, place in oven – bake for approximately 30-40 minutes or until soft. Remove from oven when cooked.
  • While the pumpkin is cooking – place the celery, carrots and onion in a large saucepan with 2 tabs of olive oil. Cook over medium heat until onion is lightly browned.
  • Add beef to celery, carrots and onion and combine. Cook over medium heat until beef is lightly browned.
  • Add chicken stock and tinned tomatoes – stir and cover. Bring to the boil and then reduce heat and cover. Simmer over low heat for 30 minutes. Add frozen peas and parsley.
  • Bring back to boil and simmer uncovered stirring frequently until liquid has reduced by at least half. The liquid left will form a sauce.
  • Season with salt and pepper to taste.
  • Using a fork roughly mash the pumpkin on the baking tray.
  • Pour the meat mixture into the baking dish
  • Cover the top of meat mixture with mashed pumpkin. I use a spoon and start with a spoonful of pumpkin at each corner and then gradually cover the top. You may need to used a fork to smooth over any gaps.
  • Add grated cheese if required
  • Bake in 375F/200C for approximately 30 minutes or until top is lightly golden.
  • Serve and enjoy.

2 thoughts on “Easy shepherd’s pie

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