Wednesday, September 16, 2009

Lamb, Pumpkin & Sweet Potato Cottage Pies

This recipe is a variation of the classic cottage pie. It's also freezer friendly so that you can have some now and some later :)

In this recipe, I've suggested to roast the pumpkin but you could just steam the pumpkin until it is tender. Same applies for the sweet potato. This would hasten the cooking process considerably, particularly if you are time poor!

Serves 4-6


3 tbs olive oil
1 brown onion, coarsely chopped
1 garlic clove, crushed
3 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
½ tsp ground chilli
500g lamb mince
1x400g can diced tomatoes
125ml (1/2 cup) salt reduced chicken stock
2 tbs tomato paste
800g butternut pumpkin, peeled, deseeded, coarsely chopped
400g sweet potato, peeled, coarsely chopped
1 rosemary sprig
1 cup coarsely grated cheddar cheese
2 tbs pine nuts
Salt & pepper to taste

  1. Preheat oven to 200°C. Arrange the pumpkin in a single layer, in a large roasting pan. Drizzle over 2 tbs olive oil, season with some sea salt and pepper and toss to coat. Add the rosemary sprig then bake in oven for 45 minutes or until pumpkin is tender.
  2. Cook sweet potato in a saucepan of boiling salted water for 10 minutes or until tender. Drain then add to pumpkin. Use a potato masher or a fork to mash sweet potato and pumpkin until almost smooth.
  3. Meanwhile, heat 1tbs olive oil in a large non-stick frying pan over medium heat. Add the onion and cook, stirring occasionally, for 6 minutes or until the onion is soft. Add the garlic, ground coriander, cumin, cinnamon and chilli and cook, stirring, for 1 minute or until aromatic.
  4. Increase heat to high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Stir in the tomatoes, stock and tomato paste. Reduce heat to medium and simmer for 15 minutes. Season with salt if needed.
  5. Divide the mince mixture among individual oven proof dishes or 1 large oven proof dish. Spoon the pumpkin & potato mix evenly over the mince mixture and use the back of spoon to spread. Sprinkle with the cheddar cheese and pine nuts.
  6. Bake in oven for 20-25 minutes or until the cheddar is golden and the pine nuts toasted. Set aside for 5 minutes to cool slightly. Serve with salad leaves.
Notes & Tips

Freezing tip: At the end of step 5, cover the dishes with lids. Alternatively, wrap in plastic wrap, then in foil or place into foil storage containers. Label, date and freeze the pies for up to 3 months. To thaw, place the portions in the fridge for 6-8 hours or until thawed. Preheat oven to 200C. Remove the lids or plastic wrap and foil. Continue from step 6.

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