Lightly spiced cottage pie for four

Lightly spiced cottage pie
Lightly spiced cottage pie

As the seasons change to autumn why not try this warming dish?


1 medium The Co-operative pumpkin, cut into quarters

2tsp curry powder

1tsp cumin

1tbsp olive oil

300g lean minced beef

1 onion, finely chopped

2 garlic cloves, crushed

1 leek, finely chopped

100g frozen peas

1 tin of chopped tomatoes

10ml Worcestershire sauce

1tbsp tomato puree

200ml beef stock made from concentrate cube

1tsp thyme


Pre-heat the oven to 200°C / gas 6. Place the pumpkin onto a roasting tray, drizzle over a little olive oil, season to taste and cook until soft and golden, then cool.

Meanwhile, heat the olive oil in a large frying pan and cook the lean minced beef until browned then remove from the pan. In the same pan fry the onions and leek until soft. Add the mince back to the pan with the garlic and thyme, fry for 2 minutes.

Now add the tin tomatoes, Worcestershire sauce and beef stock and simmer for 25 minutes. Now add the tomato puree and frozen peas and stir, season to taste and transfer to small ovenproof dish. Take your cooled, roasted pumpkin and with a spoon, scoop the flesh into a bowl then mash with a fork. Mix in the curry powder and cumin, spread the pumpkin over the minced beef and bake in a pre-heated oven at 190°C / gas 5 for 20-25 minutes.

Preparation time: 30 minutes

Cooking time: 50-55 minutes

Serves: 4