Shepherd’s Pie

I first published this recipe more than two years ago, but this one is new & improved!  Shepherd’s Pie is always a big hit with my family.  This is one healthy, tasty and makes 8 serves – so it’s perfect for a double batch if you want to have a night off cooking!  It comes in at just 250 calories per serve.  I used purple carrot in this one, which gave it a lovely dark & rich colour – but orange carrot is just fine too.

Ingredients (serves 8, 250 calories per serve)

650g orange sweet potato, peeled and diced (800g before peeling, top & tailing)

350g pumpkin, peeled, deseeded and diced

2 teaspoons dried herbs

olive oil spray

1 brown onion, finely chopped

2 cloves garlic

400g beef mince

3 teaspoons Moroccan seasoning

1 tablespoon tomato paste

2 large carrots (300g), peeled, diced or grated

2 small zucchini (250g), diced or grated

2 stalks celery, diced

400g can diced tomatoes

50g Parmesan cheese, grated

Method:

Preheat oven to 200 degrees celsius/180 fan-forced.

Cook sweet potato and pumpkin in microwave or in saucepan until tender.  Drain, season with herbs, salt and pepper and mash until smooth.

Meanwhile, heat oil in a large saucepan (I find the wok great to use) over medium heat.  Add onion and garlic and cook for about 5 minutes until softened.  Add mince, cook, stirring to break up mince for another few minutes.

Add seasoning and tomato paste and stir to combine.  Add carrot, zucchini, celery and tomato. Bring to the boil, then reduce heat and simmer for 5-10 minutes or until thickened.  Spoon into a baking dish (or for a bit of novelty for the kids, cook and serve in individual ramekins).  Top with sweet potato, then cheese and bake for about 20 minutes until golden.

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