SWEET POTATO AND PUMPKIN SHEPHERD'S PIE
1 sweet potato, 350g, peeled, chopped
1 cup pumpkin, peeled, chopped
1 tablespoon extra-virgin olive oil
1 medium onion, finely chopped
2 teaspoons mild curry powder
1 teaspoon ground turmeric
1 bay leaf
500 grams lean beef mince
½ cup fresh or frozen green beans, chopped
½ cup frozen peas
½ cup corn kernels
1 carrot, diced
1 cup zucchini, diced
2 x 400 gram can of chopped tomatoes
1 x 400 gram can of lentils, rinsed and drained
Preheat oven to 180°C (350ºF).
Steam sweet potato and pumpkin until soft, drain off water and then mash. Set aside.
Add extra-virgin olive oil to a large saucepan on medium-high heat. Add onion, curry powder and turmeric, then saute until onion is softened. Add bay leaf and mince and cook until browned.
Add beans, peas, corn, carrot and zucchini and saute for 5 minutes. Add tinned tomatoes and bring to a simmer, then stir through lentils and simmer until heated through.
Place mixture into a large casserole dish and top with mash. Bake for 30-40 minutes.
ALTERNATIVELY: Preheat the oven to 180ºC (350ºF). Line a baking tray with baking paper.
Add sweet potato and pumpkin to the baking tray and drizzle over a little extra-virgin olive oil, and crack over salt and pepper and bake for approximately 50 minutes or until they have softened. Remove from the oven and with the back of a fork smash down the sweet potato and pumpkin slightly.
Place cooked smashed sweet potato and pumpkin on top of the cooked mince. Top with ½ cup grated cheese and bake for 30-40 minutes. (see photo below for crispy version)