Beef and Pumpkin Shepherd’s Pie
A warm and healthy Beef and Pumpkin Shepherd’s Pie loaded with so many beautiful flavours….where do I start? The beautiful beefy filling? The crispy parmesan cheesy top? Or the creamy layers of pumpkin?
This recipe has been handed down to me by my one and only mother. I may only ever change a couple things, but really, this is perfection.
The beef mixture inside this Beef and Pumpkin Shepherd’s Pie is like beast mode a la Arnold Schwarzenegger. The Terminator of Shepherd’s Pie…or Cottage Pie. Whichever one rocks your socks. So much happening it may not be like your normal average Shepherd’s Pie, but since when are we normal anyway?
One slice of this mountain of glory and you’ll be so full and fulfilled in every way possible, you won’t want a nothing else after it.
With the Chicken Pumpkin and Ricotta Lasagna from the other day, and yeah, the Creamy Pumpkin and Spinach Soup with Crispy Bacon, I added pumpkin into this for an even creamier flavour. You know what I love about this the most? Is cutting into it: the knife sliding down so softly you start to imagine the creamy pumpkin. And then, the warm and sweet aromas of pumpkin hit you begging to be eaten.
Your family will love you. Your guests won’t want to go home!
Ingredients
- 1 kg | 2lbs butternut or kent pumpkin , washed, peeled seeded and cubed (I usually use 1/2 a kent pumpkin)
- 3 large potatoes , washed, peeled and cubed
- 2 tablespoons reduced fat butter/spread of choice
- 1 tablespoon olive oil
- 1 onion , chopped
- 2 medium carrots , peeled and chopped
- 1/2 red capsicum/bell pepper , seeded and chopped
- 3 garlic cloves , minced (or 3 teaspoons minced garlic)
- 500 g | 1lbs ground/mince extra lean beef
- 2 ripe tomatoes , diced
- 3/4 cup frozen peas
- salt to season
- 2 tablespoons vegetable stock (I use Vegeta)
- 2 tablespoons gravy powder , whisked in 1/4 cup boiling water (until free of lumps): or you can substitute the gravy powder with cornflour/corn starch.
- 4 cups baby spinach leaves , washed
- 2 tablespoons chopped flat-leaf parsley
- 1/2 cup finely grated parmesan cheese
Instructions
- Preheat oven to 200C | 400F. Combine pumpkin and potatoes with just enough water to cover them, in a large saucepan/pot over medium heat, and boil until tender. Alternatively, microwave or steam them until soft. Drain well, add the butter/spread and mash until smooth and creamy. Season with salt to suit your tastes.
- Meanwhile, heat oil in a separate large pan over medium - high heat. Add onion, carrots and capsicum, and cook stirring for about 5 - 10 minutes, or until onions become transparent. Add the garlic and cook stirring again, for about 2 minutes. Add beef and fry until meat is browned on all sides (break up all lumps with your wooden spoon). Add the tomatoes, cover pot with lid, reduce heat and simmer until tomatoes soften. When tomatoes are soft, add the peas, salt and vegetable stock powder, and simmer again covered with lid for about 10 minutes, or until all vegetables are soft and cooked through. Add gravy powder or cornflour/corn starch mixture. Cook stirring to combine all ingredients together until a sauce forms, reduces and thickens. Stir the spinach and parsley through, and take off heat.
- Evenly spread half the pumpkin/potato mash into a large oven proof baking dish. Spoon the beef mixture over the top, and spread remaining pumpkin mash over the top of the beef.
- Sprinkle evenly with parmesan cheese.
- Bake until the top of the pie turns a golden brown and sauce is bubbling underneath (about 20 minutes).
Nutrition
Tamisha says
August 26, 2015 ati used sweet potato instead of normal potoes and omg yummmoooooo it was so delish!!! best shepards pie ever!! Thanks for the recipe <3
Karina says
September 5, 2015 atYou’re welcome Tamisha! You just made my week! 🙂
danaeelisee says
November 11, 2014 atI finally had time to make this and am in love!! I subbed butternut squash for the pumpkin and turkey instead of beef and it was amazing
Karina says
November 14, 2014 atOh yummy!! Turkey is a winner with this too! Than you for commenting! I’m so happy you tried it Xx
Henry Dickerson says
October 22, 2014 atWould sweet potatoes be an acceptable substitute for the Kent pumpkin or butternut squash?
Karina says
October 24, 2014 atYes definitely! Yumm! You may need to add a little milk if the mash is too thick 🙂
tastasty says
October 22, 2014 atIt looks perfect! 😉
Karina says
October 22, 2014 atThank you! Xx
Danae says
October 22, 2014 atThis looks great yummy!!!! I was wondering..could I make this ahead and freeze it? Or is there a good point before baking that would be a good time to freeze?
Karina says
October 22, 2014 atYes of course! You could do either one. Bake it completely, allow to cool, and then freeze OR build it in the baking dish, and freeze before cooking (I’d probably go with freezing before cooking). If you try it out, please let me know how you go 🙂
pastapieandpirouettes says
October 22, 2014 atThis looks like the perfect rainy day dinner. I love the pumpkin in it! I’m saving your recipe.
Karina says
October 22, 2014 atThank you…It was a perfect cloudy miserable day here when this was made, so you’re totally right!
liztiptopshape says
October 22, 2014 atOH this looks good!!! I’ve never made shepard’s pie before!
Karina says
October 22, 2014 atWow really? Girl, you’re missing out!