Autumn Shepherd’s Pie A healthy twist on cottage pie using turkey mince and autumn butternut (or Kent) pumpkin. Dinner Print this recipe Details Serves: 4Number of ingredients: 15To prep: 15 minutesTo cook: 45 minutesDifficulty: Easy Nutrition per servingKilojoules: 1667Calories: 398Protein: 31gFat: 1.9gSaturated Fat: 5.6gCarbohydrates : 20gCarbohydrates per 100g: 4.6gFibre: 7.7gSodium: 360mgPotassium: 1147mg Ingredients 500 g lean turkey mince 2 cups diced butternut pumpkin 1 small Carisma potato, diced 1 tablespoon olive oil 1 brown onion, diced 2 garlic cloves, crushed 1 medium carrot, diced 1 medium stick celery, diced 2 tablespoons tomato paste, no added salt 1 tsp rosemary ¼ cup white wine 1 cup brown lentils 1 cup chicken stock, reduced salt 1 tablespoon flour (or gluten free flour) 1/3 cup cheddar cheese (optional for topping) Method Steam or boil pumpkin and potato until soft. Drain well. Add a splash of milk and season with pepper and salt. Mash until smooth. Whilst waiting for pumpkin and potato to cook, prepare the pie filling. Preheat oven at 180 degrees. In a large frypan heat 1 tablespoon of olive oil. Add the onion, celery, carrot and garlic and fry for several minutes until softened. Add the turkey mince and cook for 3 minutes breaking up the larger pieces with a spoon and stirring to combine. Add the tomato paste, white wine, stock and thyme and stir to combine. Cover and cook gently for 15 minutes stirring occasionally Add the lentils and flour. Stir until the sauce thickens. Remove from the stove. Transfer the mixture into a casserole dish. Top with the pumpkin/potato mash. Sprinkle with cheese and bake on the in the oven for 20 minutes until golden. Remove from the oven and serve.
