Beef and Pumpkin Shepherd's Pie

Ingredients

• 2 lbs 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 large brown onion (chopped)
• 2 medium carrots (peeled and chopped)
• 1/2 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)
• 3/4 cup frozen peas
• 1 pinch salt to season
• 2 tablespoons vegetable stock (I use Vegeta)
• 2 tablespoons gravy powder
• 4 cups baby spinach leaves (washed)
• 2 tablespoons flat-leaf parsley (chopped )
• 1/2 cup parmesan cheese (finely grated )

Instructions

1. 1

   Preheat oven to 200C | 400F. Combine pumpkin and potatoes with just enough water to cover them, in a over medium heat, and boil until tender. Alternatively, or steam them until soft. Drain well, add the butter/spread and mash until smooth and creamy. Season with salt to suit your tastes.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   Sprinkle evenly with parmesan cheese.

6. 6

   Bake until the top of the pie turns a golden brown and sauce is bubbling underneath (about 20 minutes).