Lamb and Pumpkin Top Pie
Serves: 4
Time: 90mins
I was originally thinking of doing a traditional Shepherd’s Pie which I know I could eat 10 helpings of. But I have been going a little crazy lately with my carbs intake so I am reining myself in a little. Not sure if I can still call this a pie if all the common elements of a pie have been removed? Or would it be better to call it a layered lasagne with vegetables and no sauce? I’m not sure but what I can say is, is that it was very tasty and produced plenty for leftovers.
Leftovers
This one is fantastic for leftovers. So lunch tomorrow is the same and if you're at home then pop it in the microwave cause it is best hot!
What you'll need
Fancy some salad?
I love a good use up the fridge salad, nothing can quickly turn into something when you throw in some toasted nuts or seeds. And old herbs can get blitzed up with oil or a soft avocado that's on the way out to make a yummy dressing.
500g lamb mince
1 small brown onion
4 cloves of garlic
4 sprigs of oregano
2 tins of whole peeled tomatoes
1 bag of seconds red peppers
1/4 Jap pumpkin
1/2 bag of spinach
1/2 a block of feta
Parsley for garnish only if you had some leftover from last week.
From the pantry
olive oil
salt and pepper
Prep and Cook
Preheat Oven to 180c
Make Mince Filling
Heat a large fry pan with some oil and fry off your mince in two batches till a dark brown. Make sure to season really well with salt and pepper as you go.
Finely dice onion and garlic and roughly chop oregano leaves.
Heat a tablespoon of oil in a large pot and sauté the onion, garlic and oregano till soft.
Add your browned off mince and the two tins of whole peeled tomatoes, crushing the tomatoes as you add them. Then swill out your cans with water and bring the mix up to a boil.
Turn down to simmer gently for half an hour.
Roast Red Peppers
Place your red peppers in a tray and drizzle lightly with oil and sprinkle with salt.
Pop into the oven for 20 minutes (you can turn after 10 minutes but I don’t bother).
Remove from the oven and transfer to a bowl and cover with cling wrap.
Roast Pumpkin
Peel the skin off your pumpkin and remove the seeds.
Slice into pieces about the thickness of your little finger.
Lay out on a baking tray lined with paper, drizzle with oil and sprinkle with salt and pepper.
Bake for 10 minutes, just long enough to be 90% soft.
Remove from oven.
Peel Red Peppers
Pull the stalk out and shake out excess seeds, then peel off the skin.
Slice in half.
Layer Pie
In an ovenproof pie dish start with your mince mix. Scatter over with a couple of large handfuls of baby spinach, lay over the top with the red peppers, and arrange the pumpkin on top.
Bake for 20 minutes.
Are you making Salad?
There are a lot of veggies in this dish so you could just eat as is, but we do have enough things leftover this week to whip up a tasty salad...
Lunch tomorrow
If you have more than 2 lunches worth of pie left over then maybe you could put the rest in the freezer for a rainy day lunch/fish day that has no left overs