My daughter says that pie is only pie if it has crust. When I first added Shepherd’s Pie to my recipe repertoire she was unimpressed. We have since started calling it Shepherd’s Casserole and she is much happier.
This recipe is healthier, and tastier, than the regular Shepherd’s Pie as it has pumpkin in the topping instead of just white potatoes. I never liked pumpkin growing up but in the last few years I have been really enjoying it and find it very versatile. I tend to buy a half or whole pumpkin and roast it. Then I stick it in the freezer ready to add to whatever I am making that day.
This recipe is also loaded with veggies (look at all that healthy colour!), but it all mixes together in a super yummy mix that the kids love. If you are in a hurry, you can use only frozen veggies and save the time cutting up extra. Frozen vegetables are snap frozen and retain their nutrition, making them great for when you are in a hurry but want a delicious and nutritious dinner.
We make our version dairy-free as we have an intolerance in the family, but you can add cheese to the topping if you so wish.
- 2 Tbsp coconut oil or butter
- 1 large clove of garlic diced
- 1 medium onion diced
- 1 medium zucchini cut to bit sized pieces
- ½ large red pepper (capsicum) cut to bit sized pieces
- ½ head of broccoli. I usually cut it up quite fine so that it is easy to eat by accident
- 500g ground (minced) lamb or beef
- 600 g frozen peas, carrots, corn
- 2 Tbsp Worchester sauce
- 2 Tbsp tomato paste
- 2 Tbsp plain flour
- 1½ cups stock – I like to use Marigold Swiss Vegetable Bouillon Powder
- 500g roasted pumpkin
- 500g steamed or boiled potato with skins on
- 2 Tbsp butter or vegan butter substitute
- Salt to taste
- Optional tasty or pecorino cheese
- Roast the pumpkin. Cut it into even slices and baste with some olive oil. Put in the oven for about 45 mins at 200C. You want the pumpkin starting to brown but not getting crispy.
- Cut up the potato. Steam or boil until tender.
- While those are cooking, put the coconut oil, garlic, onion, and fresh veggies in a large pan and fry until the onion is translucent.
- Add the ground meat to the pan and break up as it is cooking.
- Add the frozen veggies once the meat has cooked.
- Add the Worchester sauce and tomato paste and stir in.
- Add the flour. Mix this through and allow the flour to cook for 1-2 minutes.
- Add the stock and stir while the sauce thickens.
- In a separate bowl, mix the cooked pumpkin, potatoes, vegan butter and salt with a hand mixer until it is mixed through.
- Put the filling in a large casserole tray.
- Spread the filling on top evenly.
- Add the optional grated cheese on top. Pop the whole thing in the oven for about 5 minutes just to melt the cheese.
This recipe makes quite a lot, so you can freeze the extra or use it for lunches the next day.