Shepherd's Pie

This is a low carb, low fat twist on a family favourite. Swapping the potato topping for pumpkin. An alternative to this dish would be to use a mashed cauliflower for the topping. Serve with a side salad or serve of vegetables for a complete meal.

Ingredients

• 500g lean mince meat
• Jar of any tomato based pasta sauce [I use Leggos]
• 350g pumpkin
• Optional: additional grated vegetables [I often add a cup of grated or diced carrot and/or zucchini]

Method

1. Cook pumpkin in microwave, oven or stove top until soft, then mash
2. Cook mince in a saucepan. When cooked through add pasta sauce and extra vegetables if using.
3. Transfer mince to oven proof dish and then spoon the mashed pumpkin evenly over the top. Top with sliced tomatoes if desired.
4. Bake in oven until warmed through – approx. 15 minutes at 180°C

Serves 4