Shepherd’s Pie topped with Roasted Squash

shepherds pie topped with roasted squash

Shepherd's Pie topped with Roasted Squash

No ratings yet
Shepherd's Pie with a twist of roasted squash. This dish is a perfect blend of meat and vegetables for a healthy dish.
Servings: 4
Calories: 662


For the shepherd's pie

  • 16 oz lamb mince
  • 1 large onion peeled and chopped
  • 2 stalks celery finely diced
  • 1 carrot peeled and finely diced
  • 1 red pepper deseeded and finely diced
  • 1 tbsp fresh rosemary chopped
  • 2 tbsp plain flour
  • 13 1/2 floz lamb or beef stock made from 1 stock cube

For the topping

  • 28 oz butternut squash flesh peeled and diced
  • 14 oz parsnips peeled and diced
  • 14 oz potatoes peeled and diced
  • 1 oz butter
  • salt and freshly ground black pepper
  • fresh parsley chopped, to garnish (optional)


  • Cook the lamb mince in a large, non-stick frying pan, gently breaking up the mince with a wooden spoon, for about 5 minutes, or until lamb begins to brown. You won't need to add any extra oil as enough will come out of the mince.
  • Add the onion, celery, carrot, red pepper and rosemary, and fry for a further 5 minutes Sprinkle over the flour and mix together well. Pour the stock over and cook, stirring constantly, until the juices begin to thicken slightly. Cover and simmer for 30 minutes Meanwhile, preheat the oven to 180°C/350°F/Gas 4.
  • Bring a large pan of lightly salted water to the boil and add the diced squash, parsnips and potatoes. Cook for 10 minutes then drain, return to the pan with the butter and seasoning, toss well to coat all the vegetables with the butter
  • Spoon the lamb mince mixture into an ovenproof dish and top with the vegetable cubes. Bake for about 30 minutes, or until the topping is golden and beginning to crisp. Serve hot, garnished with a little chopped fresh parsley, if desired.
Calories: 662 kcal
Carbohydrates: 68 g
Protein: 27 g
Fat: 33g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 98 mg
Sodium: 295 mg
Potassium: 1906 mg
Fiber: 13 g
Sugar: 13 g
Vitamin A: 24777 IU
Vitamin C: 119 mg
Calcium: 179 mg
Iron: 5 mg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating