Spiced Pumpkin Shepherd's Pie

Ingredients

1 Tbs extra virgin olive oil
1 brown onion, chopped
2 garlic cloves, crushed
2 carrots, peeled, finely chopped
2 celery sticks, finely chopped
500 g lamb mince
2 Tbs pistachio dukkah
400 g can diced tomatoes
400 g can lentils, rinsed, drained
550 g Kent pumpkin peeled, seeded, chopped
250 g ricotta
500 g Kent pumpkin, extra, seeded, cut into 5 mm-thick wedges
1/4 cup oregano leaves
Pistachio dukkah, extra, to serve

Method

Heat the oil in a large frying pan over medium heat. Add the onion, garlic, carrot and celery and cook, stirring occasionally, for 6 minutes or until tender. Add the mince and dukkah and cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until the mince changes colour.

Add the tomato, lentils and 1 1/2 cups (375mL) water. Bring to a simmer. Reduce heat to low and cook, stirring occasionally, for 15 minutes or until the liquid reduces slightly.

Meanwhile, cook the chopped pumpkin in a large saucepan of boiling water for 12 minutes or until tender. Drain. Place in a bowl and use a fork to mash until smooth. Add the ricotta and stir to combine. Season.

Preheat oven to 220 C. Place the mince mixture in a 25 cm x 35 cm (base measurement) baking dish. Spoon over the mashed pumpkin mixture. Top with pumpkin wedges, overlapping slightly and trimming to fit.

Place the baking dish on a baking tray and cook for 20 minutes or until the pumpkin is golden and the mixture is bubbling around the edges.

Sprinkle the pie with oregano and extra dukkah to serve.

Credits: Coles

Photo Credits: Coles