Lamb and Pumpkin Cottage Pie

Lamb and Pumpkin Pie with fresh peas, carrots and asparagus

This large lamb cottage pie tastes better then it looks. Unfortunately I’m not the master mind behind this, I simply modified this fantastic lamb and pumpkin cottage pie recipe.

Ingredients

• 1 tbsp coconut oil
• 1 brown onion, coarsely chopped
• 1 garlic clove, crushed
• 3 tsp ground coriander seeds
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1/4 to 1 tsp ground chilli (depending on whether you want this recipe spicey or not)
• 500g lamb, minced
• 6-10 mushrooms, quartered
• 1 x 400g can tomatoes, diced
• 1/2 cup chicken, lamb or beef stock
• 2 tbsp tomato paste
• 500g butternut pumpkin, peeled, deseeded, coarsely chopped
• 1 cup coarsely grated cheddar
• 2 tbsp pine nuts

Directions

1. Heat coconut oil in a fry pan and add onion.
2. Once onion has softened, add the garlic, coriander, cumin and cinnamon. Stir well.
3. Add lamb to mixture, break up and brown on a high heat.
4. Once browned, add the mushrooms, canned tomatoes, stock and tomato paste. Simmer for 15 minutes. If mixture starts drying out, add some water.
5. Pre-heat oven to 200°C.
6. While the lamb is simmering, place the chopped pumpkin into a boiling saucepan of water. Turn water down to a simmer and cook until pumpkin softens.
7. Strain pumpkin and mash with a fork.
8. Grab your favourite casserole dish and fill with lamb mixture then top with pumpkin mash. Finally spread cheese and pine nuts on top.
9. Bake for 20-25 minutes.

Note: Make this dish up to step 8 on the weekend and keep it covered in fridge. When you are ready to eat it, simply pop it into the oven for 30 minutes at 200°C.