Turkey Shepherds Pie with Pumpkin and Spiralized Potatoes
This fun and simple Turkey Shepherds Pie with Pumpkin and Spiralized Potatoes is a delicious and healthy dish with an autumnal twist.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
- 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).