Beef and Pumpkin Shepherd's Pie
User Reviews
5
Beef and Pumpkin Shepherd's Pie
Description
In this Beef and Pumpkin Shepherd's Pie, butternut squash and potatoes are boiled or steamed, then mashed with butter and seasoned with salt to create a smooth, creamy topping. The filling starts with sautéed onions, carrots, and capsicum softened until translucent, then garlic is added before browning ground beef. Diced ripe tomatoes are simmered with the beef until softened, followed by the addition of peas, salt, and vegetable stock powder. The mixture is thickened with either gravy powder dissolved in boiling water or cornstarch slurry. Fresh baby spinach and chopped flat-leaf parsley are folded in for freshness and color. The layered dish is baked at 200°C (400°F) until bubbling and golden. The combination of sweet squash and hearty beef creates a rich flavor and varied textures, with the creamy mash resting atop the savory filling.
This shepherd's pie serves as a filling main course ideal for family dinners or meal prep. It pairs well with simple green salads or steamed vegetables to balance the richness.
Leftovers can be refrigerated for up to 3 days and reheated thoroughly before serving to maintain flavor and texture.
Ingredients
- 2 lbs butternut squash washed, peeled seeded and cubed (I usually use ½ a kent pumpkin, or kent pumpkin
- 3 large potato washed, peeled and cubed
- 2 tablespoons butter reduced fat; or spread of choice
- 1 tablespoon olive oil
- 1 large brown onion chopped
- 2 medium carrot peeled and chopped
- ½ medium red bell pepper seeded and chopped
- 3 cloves garlic minced (or 3 teaspoons minced garlic)
- 1 lbs ground beef extra lean; mince
- 2 medium tomatoes diced, ripe
- ¾ cup peas frozen
- 1 pinch salt to season
- 2 tablespoons vegetable stock I use Vegeta
- 2 tablespoons gravy powder whisked in ¼ 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 flat-leaf parsley chopped
- ½ cup Parmesan Cheese finely grated
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).
Notes
- Store any leftovers in the refrigerator and consume within 3 days for best quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 453 kcal
% Daily Value*
| Calories | 453kcal | 23% |
| Carbohydrates | 61g | 20% |
| Protein | 27g | 54% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 63mg | 21% |
| Sodium | 315mg | 13% |
| Potassium | 1.968mg | 0% |
| Fiber | 10g | 40% |
| Sugar | 10g | 20% |
| Vitamin A | 22.444IU | 0% |
| Vitamin C | 105mg | 117% |
| Calcium | 247mg | 25% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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