This is a very tasty version of Shepherd’s Pie. It is ideal if someone in your household isn’t keen on mashed potato, (I have a friend who won’t eat it!), as the topping is mashed butternut pumpkin. If you simply can’t have Shepherd’s Pie without mashed potato, then simply mix some in with the pumpkin when you top the pie.
The original recipe comes from the August 2007 issue of Australian Good Taste magazine, but you can also find it on this website.
Ingredients – serves 4
- vegetable or olive oil, for cooking
- 1 onion, chopped
- 500g/18oz minced (ground) lamb
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1/4 teaspoon dried chilli flakes
- 400g/14oz can diced tomatoes
- 1/2 cup chicken stock (preferably salt reduced)
- 2 tbsp tomato paste
- 4 silverbeet leaves, stalks removed and leaves shredded
- 1kg butternut pumpkin, coarsely chopped
- 1 cup grated cheese
- black pepper, to season
- Heat a little oil in a non-stick frying pan and cook the onion over a medium heat for 3-5 minutes or until softened.
- Add the minced lamb to the pan and cook, stirring to break up lumps, until browned.
- Add the ground coriander, cumin, cinnamon and chilli flakes to the pan and cook for 2 minutes.
- Stir in the tomatoes, stock and tomato paste and simmer for 10 minutes.
- Heat the oven to 200C/180C fan forced/390F.
- Meanwhile, cook the pumpkin in a large pan of boiling water for approximately 8 minutes or until tender. Drain and then mash the pumpkin in the pan.
- Add the shredded silverbeet to the lamb, stir and cook for a further 5 minutes.
- Place the lamb in an ovenproof dish.
- Top with the mashed pumpkin and spread to cover the lamb.
- Sprinkle over the grated cheese and pepper.
- Bake for 20-25 minutes or until the cheese is golden and bubbly.
- Remove from the oven and leave to cool for 10 minutes.
- Serve and enjoy!