shepherd pie with pumpkin mash mornington naturopath

An all time classic with a healthy twist. Serve it with plenty of steamed vegetables or a crisp green salad.

Serves 4-6


  • 1 tbsp cold pressed extra virgin coconut oil
  • 1 onion, finely diced
  • 2 garlic cloves, chopped
  • 500g grass fed beef mince
  • 400g tomato passata
  • 1 sachet salt reduced tomato paste
  • 1/4 tsp chilli powder or flakes
  • 1 tsp cinnamon
  • 1tsp nutmeg
  • sea salt, to taste
  • freshly ground pepper, to taste
  • 1 small jap pumpkin, skin removed and cut into small pieces
  • 1/4 cup butter or ghee
  • 1 carrot, grated
  • 1 zucchini, grated


  1. Preheat oven to 220 deg C.
  2. Heat oil in large pan and saute garlic and onion over medium heat until golden brown.
  3. Add the mince and cook for 5 minutes, breaking up the lumps.
  4. Add passata, tomato paste, herbs and spices and cook over low heat until the excess liquid evaporates.
  5. Steam pumpkin until soft. Mash with butter, salt and pepper.
  6. Add grated vegetables to meat mixture and transfer to 18cm baking dish, spreading until even.
  7. Bake for 20 minutes and finish under the grill so top is crispy and brown.

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