Shepherd’s Pie with Pumpkin, Turkey and Spiralized Potatoes
Shepherd’s pie is a great cold weather dish, satisfying and delicious, as well as simple to make. I’ve modified the traditional recipe, swapping lamb/beef for turkey, adding pumpkin to give it more of an autumnal feel, as well as spirilizing the potatoes instead of using mashed. The end result is a lean and delicious dish with just a hint of pumpkin spice topped with potato spaghetti that still retains some crunch after 30 minutes in the oven. Mashed potato is great but I wanted a pie with a twist and spiralizing seemed like the perfect alternative. Again!
I think there is a misconception that spiralizing is labour intensive and not worth the effort. In reality it doesn’t require very much effort, there is no chopping involved and, with this particular recipe, there is no need to boil and mash the potatoes, so it’s actually a simpler and quicker way of preparing them. My personal opinion is that using spiralized potatoes makes this dish more interesting (although I am probably biased, as I do like my spiralizer a lot!). The kids loved the potato spaghetti!
I am bringing this Shepherd’s Pie with Pumpkin, Turkey and Spiralized Potatoes to #CookBlogShare, which I have the pleasure of hosting this week – be sure to come back tomorrow morning when the link goes LIVE! If you are a blogger join in with your latest recipes, and if you are looking for some cooking inspiration you’ll find plenty of it with #CookBlogShare. I am also sharing this recipe with Recipe of the Week, Fiesta Friday, co-hosted this week by Antonia @ Zoale.com and Jhuls @ The Not So Creative Cook
For more recipe ideas using a SPIRALIZER go to < THIS LINK >.
If you are looking for PUMPKIN recipes you might like < THESE RECIPE IDEAS >.
Yields 4 portions
20 minPrep Time
30 minCook Time
50 minTotal Time
- 370 g pumpkin, peeled, diced
- 450 g turkey mince
- 4 medium potatoes
- 2 garlic cloves, finely chopped
- 1 onion, finely chopped
- 80 g cheddar cheese, grated
- 4 tablespoons tomato puree
- 5 tablespoons olive oil
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon each nutmeg and allspice
- 4 tablespoons parsley, finely chopped
- 1 bay leaf
- Sea salt and pepper to taste
- In a large frying pan (with a lid) heat up 3 tablespoons of the oil, add the bay leaf, garlic and onion and fry over a medium heat for 2 minutes, stirring often. Add the pumpkin, season and fry for 2 more minutes. Cover and simmer for 10 minutes or until the pumpkin starts to soften, stirring occasionally.
- Preheat the oven to 375 F/ 190 C/ gas mark 5. You will need a medium casserole dish.
- Add the turkey mince, tomato puree, Worcestershire sauce and parsley to the pumpkin mixture and combine with the vegetables. Add the nutmeg and allspice, season well and mash up a little with a potato masher to obtain a thick sauce. Continue cooking for 5 more minutes. Remove the bay leaf and transfer the mixture into the casserole dish. Press gently into the dish with the back of the spoon and sprinkle with the grated cheese.
- Peel and spiralize the potatoes. Line a large bowl with 2 paper towel sheets, toss in the potatoes and wipe thoroughly to remove excess moisture and starch. Discard the paper towels. Season the spiralized potatoes and sprinkle with 2 tablespoons of the oil. Mix in well using your hands. Spread the 'spaghetti' over the cheese layer and bake the casserole for 30 minutes or until the top layer of the potatoes browns a little (after 15 minutes increase the temperature to gas mark 6).
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