5.0 from 15 votes
Beef and Pumpkin Shepherd's Pie
Warm and healthy Shepherd's Pie loaded with beautiful flavours! Delicious beefy filling with a crispy parmesan top and a creamy layer of pumpkin.
Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6
Calories: 453 kcal
Course:
Lunch , Dinner
Cuisine:
American
Ingredients
- 2 lbs butternut or kent pumpkin washed, peeled seeded and cubed (I usually use ½ a kent pumpkin)
- 3 large potatoes washed, peeled and cubed
- 2 tablespoons reduced fat butter/spread of choice
- 1 tablespoon olive oil
- 1 large brown onion chopped
- 2 medium carrots peeled and chopped
- ½ medium red capsicum/bell pepper seeded and chopped
- 3 cloves garlic minced (or 3 teaspoons minced garlic)
- 1 lbs ground/mince extra lean beef
- 2 medium ripe tomatoes diced
- ¾ cup frozen peas
- 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).
Cup of Yum
Notes
- Refrigerate leftovers for up to 3 days.
Nutrition Information
Calories
453kcal
(23%)
Carbohydrates
61g
(20%)
Protein
27g
(54%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.4g
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%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 453
% 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.