Shepherd’s Pie with Chilli Pumpkin Mash

By Angela Patel

Although I’m always a little sad when summer comes to an end, Autumn brings such a bountiful harvest of fruit and veg it’s a great time to spend in the warmth of the kitchen cooking up some comforting dishes. The absolute classic shepherd’s pie is my go-to Autumn family supper – as it’s relatively cheap and very easy to make and any leftovers freeze well.

With the glut of pumpkins around in the run up to Halloween, swapping the potato topping for pumpkin works perfectly. Pumpkin flesh can be a little bland, so I’ve spiced it up with a good grinding of dried chillies using the brilliant Cole & Mason Stadhampton Chilli & Spice Mill.

This stylish looking spice mill sits side by side in my kitchen with the matching Derwent pepper mill, which has been rated by America’s test kitchen as their favourite pepper mill.

Kitchen tools needed:

Cole & Mason Derwent Salt and Pepper Mills

Cole & Mason Stadhampton Chilli & Spice Mill

Prep: 20 mins

Cook:  mins

Difficulty Easy

Serves: 4-6

Ingredients

• 1 tbsp olive oil, plus extra to drizzle
• 1 onion, peeled and chopped
• 2 large carrots, peeled and diced
• 500g lean minced lamb
• 1 plump garlic clove, crushed
• 1 large leek, trimmed and chopped
• 2 tsp Italian dried herbs
• 600ml hot lamb or beef stock
• 1 tbsp Worcestershire sauce
• 2 tbsp sun-dried tomato puree
• Salt and freshly ground black pepper
• 125g frozen peas
• Approx. 1kg pumpkin flesh, cut into chunks (see Tips)
• 20g butter, cubed
• 2 tbsp soured cream
• Freshly ground dried chillies, to taste

Method

1. Heat the oil in a large deep-frying pan over a medium heat. Add the onion and carrot and cook for 8-10 minutes, stirring occasionally. Add the minced lamb, increase the heat and cook, stirring to break up any clumps, for 5-6 minutes until browned all over.
2. Stir in the garlic and leek and dried herbs and cook for 1-2 minutes then add the stock, Worcestershire sauce and tomato puree. Bring to the boil then reduce the heat to a simmer. Season well with salt and freshly ground black pepper, partially cover and simmer for 35 minutes, stirring occasionally. Stir in the peas and simmer for a further 5 minutes.
3. Meanwhile, steam the pumpkin flesh over a saucepan of boiling water for 8-10 minutes, or until tender (you may need to do this in two batches). Transfer the cooked pumpkin to a heatproof bowl and mash with a fork, then stir in the butter and soured cream. Season to taste with salt and freshly ground black pepper and add a good grinding of chilli using the Stadhampton Chilli & Spice Mill.
4. Preheat the oven to 220°C/200°C fan/Gas Mark 7. Transfer the minced lamb mixture to a large ovenproof dish. Spoon the pumpkin mash in an even layer on top. Drizzle with a little olive oil and season with some freshly ground black pepper and add an extra grinding of chilli, if liked.
5. Bake in the preheated oven for 35-40 minutes until the bubbling and golden. Stand for 10 minutes before serving with steamed green beans, cabbage or broccoli, if liked.

TIPS

• You will need one medium- large pumpkin to get about 1kg of flesh. Halve the pumpkin, scoop out the seeds, then use a vegetable peeler to pare off the thick skin. Cut the flesh into medium-sized chunks.
• If you use flesh scooped from large pumpkins when making lanterns for Halloween, then you’ll only need to steam the smaller chunks for 3-4 minutes.
• You can make the topping using half boiled and mashed potatoes and half mashed pumpkin, if you like