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Dinner for 6

Beef Pumpkin Shepherd's Pie

Beef and vegetables cook under mashed pumpkin and potato, then bake with Parmesan until the topping is browned.

$2.68per serving $$
50 minstart to table
6servings

AmericanBudgetLunchesDinnersBack to schoolCold-weather comfortFall

Ingredients

  • 2 lb butternut or kent pumpkin
  • 3 large potatoes
  • 2 tbsp reduced fat butter/spread of choice
  • 1 tbsp olive oil
  • 1 large brown onion
  • 2 carrots
  • 1/2 red capsicum/bell pepper
  • 3 cloves garlic
  • 1 lb ground/mince extra lean beef
  • 2 ripe tomatoes
  • 3/4 cup frozen peas
  • 1 pinch salt to season
  • 2 tbsp vegetable stock
  • 2 tbsp gravy powder
  • 4 cups baby spinach leaves
  • 2 tbsp flat-leaf parsley
  • 1/2 cup parmesan cheese

Steps

  1. Heat the oven to 425 F and boil the pumpkin and potatoes in salted water for 15 minutes.
  2. Heat the oil in a large skillet and cook the onion, carrots, bell pepper, and garlic for 6 minutes.
  3. Add the beef and cook for 8 minutes, breaking it apart until it reaches 160 F.
  4. Stir in the tomatoes, peas, stock, gravy powder, spinach, and parsley, then simmer for 5 minutes.
  5. Drain and mash the pumpkin and potatoes with the butter and a pinch of salt.
  6. Spread the beef mixture in a 9-by-13-inch baking dish, cover with mash and Parmesan, and bake for 16 minutes.

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