Mighty Shepherds Pie



We brought a large crown pumpkin for $3 the other week and I have been wanting to try and utilize it in more recipes just than soup. Also been thinking of fun easy ways to get the family to eat more vegetables hence were the name mighty shepherds pie came from as its a pretty big and filling dish.  Basically here we have a hearty beef mince and pumpkin shepherds pie its also contains grated carrots, tomato, and spinach  in the mince base.  I then topped it wish mash and plenty of cheese, we had ours just as it or you could serve this with some boiled broccoli or green salad. Great  recipe for lunch’s for the week and even freezing for the moments when you have no time or energy to cook.

Mighty Sheperds Pie

3 cup grated pumpkin
1 cup grated carrot
1 onion, rough dice
1 1/2 tsbp. oregano
500 gm beef mince
2 tsp. salt
1 tsp. pepper
1 tin diced herb tomatoes
1 tbsp. crushed garlic
3 tbsp. canola oil
4 tbsp. Worchester sauce
4 tbsp. tomato sauce
2 cup grated cheese
2 cup baby spinach
8-10 agria potatoes+ butter and milk to mash


  1. Pre-heat oven to 180 degress fan bake.
  2. Peel potatoes, cut into chunks cook until tender, drain and mash with butter and milk. Set aside once done.
  3. In large heavy based pot, sauté onion, 1 tbsp. oregano and garlic until browned.
  4. Add mince in chunks and brown 3-4 minutes each side.
  5. Add tomatoes and stock followed by grated pumpkin and carrot.
  6. Simmer for 30minutes stirring often.
  7. Check seasoning on mince and adjust.
  8. In large oven proof dish add mince mixture followed by spinach and dollops of mash potato , sprinkle with cheese and remaining oregano, salt and pepper.
  9. Bake for 30-35 minutes until golden brown and bubbling.

Serves 5-6

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