Recipe: Pumpkin Shepherd's Pie

The classic comfort dish gets a sweet makeover
ByJasmine BandaliTuesday , 06 October 2015
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.  

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