[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 09/11/24. See terms.
Lamb shepherd's pie with pumpkin

Lamb shepherd's pie with pumpkin

6
Points®
Total Time
2 hr 50 min
Prep
35 min
Cook
2 hr 15 min
Serves
4
Difficulty
Easy
When it comes to comforting family dinners, a classic shepherd’s pie is hard to beat. We’ve topped ours with a kale, horseradish and pumpkin mash.

Ingredients

Oil spray

1 x 3 second spray(s)

Lean lamb mince

500 g

Red onion

1 small, finely sliced

Celery

2 stick(s), finely chopped

Garlic

2 clove(s), thinly sliced

Fresh thyme

4 sprig(s), leaves stripped

Plain flour

15 g

Tomato paste

15 g

Beef stock cube

1 individual, to make 2 cups (500ml) stock

Worcestershire sauce

1½ tbs

Butternut pumpkin

600 g, cut into large chunks

Kale

100 g, (about 1 bunch), roughly chopped

Horseradish sauce

3 tsp

Instructions

  1. Lightly spray a large, heavy-based saucepan or flameproof casserole pan with oil. Cook mince, over a high heat, for 8-10 minutes until browned and cooked through. Using a slotted spoon, transfer to a large bowl and set aside, covered.
  2. Lightly spray the same pan with oil. Cook onions, carrots and celery over medium heat for 8-10 minutes, stirring occasionally, until soft. Add garlic and thyme and cook for 1 minute. Add flour and cook, stirring constantly, for 2 minutes. Return lamb to the pan and add tomato paste, stock and Worcestershire sauce. Bring to the boil, then reduce heat to low and simmer, covered, for about 30 minutes. Uncover and cook for a further 30-40 minutes, or until liquid has reduced and sauce has thickened.
  3. Meanwhile, cook pumpkin in a large pot of boiling water for 20 minutes, or until pumpkin is tender. Add kale to the pot during the last 2 minutes of the pumpkin cook time. Drain and transfer pumpkin to a large bowl and kale to a small bowl. Mash the pumpkin until soft. Season with salt and pepper. Stir in kale and horseradish sauce.
  4. Preheat oven to 180°C. Spoon lamb mixture into a medium baking dish (about 25cm x 17cm), then spoon over the mash, spreading evenly to cover the lamb. Bake pie for 25 minutes, or until the filling starts to bubble.