Recipe: Pumpkin Shepherd's Pie
500g lean beef mince
400g pumpkin, peeled, roasted and chopped
1 ½ cups beef stock
¼ cup tomato paste
2 tbsp Worcestershire sauce
¾ cup tinned peas
2 tsp olive oil
1 medium brown onion, finely chopped
2 celery sticks, finely chopped
2 medium carrots, finely chopped
2 cloves fresh garlic, crushed
400g potatoes, peeled and boiled
80ml hot milk
3 tbsp butter
100g Cheddar cheese
1 Preheat the oven to 200C.
2 Heat the olive oil in a large saucepan set over a medium heat.
3 Add the chopped onion, garlic, celery and carrot and cook, stirring, for 8 to 10 minutes or until softened.
4 Add the beef mince and cook, breaking up with a wooden spoon as you go, for 5 minutes or until browned all over.
5 Add the beef stock, tomato paste and Worcestershire sauce to pan and bring to the boil.
6 Reduce the heat to low and simmer, covered, for 10 minutes or until sauce has thickened.
7 Add the peas and the roasted pumpkin and simmer, uncovered, for a further 2 minutes.
8 Mash the potatoes with a potato masher. Add the hot milk, butter and cheddar cheese. Mix thoroughly and season with salt and pepper.
9 Spoon the mince mixture into a glass ovenproof dish, then top with the potato mash.
10 Bake for 20–25 minutes or until pie is lightly golden.