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PUMPKIN SHEPHERD'S PIE
For those of you who love a hearty shepherd's pie, a pumpkin top is a delicious and less calorie dense substitute for potato. Enjoy!
1 tablespoon olive oil
1 brown onion, halved, finely chopped
1 carrot, peeled, finely chopped
2 celery sticks, trimmed, finely chopped
500g pork or lean beef mince
500ml (2 cups) Campbell's salt reduced Real Stock Beef
1 tablespoon Worcestershire sauce
1 tablespoon salt reduced tomato paste
Salt & freshly ground black pepper
500g Butternut pumpkin, peeled, chopped
40g salt-reduced butter
125ml (1/2 cup) skim milk
Heat oil in a large saucepan over medium-high heat. Add onion, carrot and celery and cook, stirring, for 5 minutes or until soft. Add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour.
Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.
Meanwhile: cook pUMPKIN in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter. Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.
Preheat oven to 200°C. Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish. Top with mashed pumpkin and use a fork to spread over lamb mixture. Bake in preheated oven for 20 minutes or until mashed pumpkin is golden brown. Serve immediately.