Beef and Pumpkin Shepherd's Pie
View original ↗
Cafe Delites · by Karina Carrel★ 5.0 (5)

Beef and Pumpkin Shepherd's Pie

NUTRITION · PER SERVING50M COOK
CAL 20%·PRO 59%
CARBS 50G50% OF CAL
10G FIBER0G ADDED8G INTRINSIC32G OTHER8G TOTAL SUGAR
FAT 12G26% OF CAL
5G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A shepherd's pie with seasoned beef filling topped with pumpkin purée and a Parmesan crust. Warm and comforting with layers of vegetables and meat.

mainamericancasserolebeefgluten free
View the full recipe on Cafe Delites →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 2 lbs butternut or kent pumpkin (washed, peeled seeded and cubed (I usually use 1/2 a kent pumpkin))
  • 3 large potatoes (washed, peeled and cubed)
  • 2 tablespoons reduced fat butter/spread of choice
  • 1 tablespoon olive oil
  • 1 large brown onion (chopped)
  • 2 medium carrots (peeled and chopped)
  • 1/2 medium red capsicum/bell pepper (seeded and chopped)
  • 3 cloves garlic (minced (or 3 teaspoons minced garlic))
  • 1 lbs ground/mince extra lean beef
  • 2 medium ripe tomatoes (diced)
  • 3/4 cup frozen peas
  • 1 pinch salt to season
  • 2 tablespoons vegetable stock (I use Vegeta)
  • 2 tablespoons gravy powder
  • 4 cups baby spinach leaves (washed)
  • 2 tablespoons flat-leaf parsley (chopped )
  • 1/2 cup parmesan cheese (finely grated )
PREP
30M
SODIUM
496MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.