I'd be lying if I told you I gave two hoots about Halloween, but I'm always happy to cash in on the cheap pumpkins I see each year.
Did you know that the medium sized ones are on offer for 69p in Aldi at the minute? Or most places are about a pound and weigh around 2kg. So if you can grab a cheap eat, or maybe in the Halloween sales (I aint' judging).
But pumpkins aren't just for carving 😉
So recently, I showed my favourite way to cook a pumpkin these days (or butternut squashes) and that method is in my slow cooker.
Typically, for a richer, sweeter taste, it is better to roast one as I did in my adapted Syn Free Roast Pumpkin soup a couple of years ago. But it comes with a bit of effort chopping and scooping. Yet if you dust down a slow cooker, it'll do all the work for you. No elbow grease needed whatsoever.
It gets a thumbs up from me for the perfect lazy weekend or darker day meal, don't you think?
Speaking of winter warmers, I've had a pumpkin shepherd's pie on my to do list ever since the weather started to change.
I had a few must haves it needed for me to be satisfied. They were the pumpkin of course. The lamb (which by the way, does ANYONE even sell 5% fat lamb mince?!) And spices to warm me through.
There was no arguing with myself and I think it tastes beautifully warming without being too overpowering.
Do you get excited over Halloween? Or am I the only ba-humbug around here?
I definitely enjoyed my fair share of cheeky trick or treat'in growing up, but I cringe at the thought of it now 😀
I won't say no to Halloween food though!
More Slimming Pumpkin Recipes
- Here's how to slow cook a whole pumpkin
- Easy pumpkin and broccoli soup
- Roast pumpkin soup in a soup maker
CAN'T MAKE IT NOW? THEN HERE'S A PIN TO SAVE FOR LATER!
📖 Recipe
Healthy Pumpkin Spice Shepherd's Pie
Equipment
Ingredients
- Frylight
- 600 g Diced lamb All fat and skin removed and blitzed in a food processor.
- 2 kg Pumpkin Must fit in your slow cooker
- 3 large potatoes peeled and quartered
- 275 ml Lamb or vegetable stock
- 1 tablespoon Tomato puree
- Seasoning
- 2 Carrots finely diced
- 60 g Frozen peas
- 1 teaspoon All spice
- 2 onions finely diced
- 20 g oats
- 1 red wine stock pot
- 1 egg
Instructions
- Using a slow cooker, place your whole pumpkin in, then cover with the lid and cook on low for 6-7 hours. *Note, if you don't have a slow cooker, you could chop up and microwave.
- Once finished in the slow cooker, cut in half and discard all of the seeds but scoop the flesh in to a large bowl to mash later. *Pour any liquid that separates as you don't want it too wet.
- Preheat your oven on 200 degrees, meanwhile, boil the potatoes until tender, then drain and add to the pumpkin to mash later.
- Then using a deep based pan, spray with frylight and saute the onions and carrots until softened.
- Now add the peas and fry for a further 2-3 minutes.
- Add the lamb, seasoning and half the all spice and fry until browned.
- Stir in the puree, stock, red wine stock pot and oats and simmer until slightly thickened and transfer to a large baking dish.
- Now mash the pumpkin and potato and mix in the egg and remaining all spice and evenly smooth on top of the meat mixture. *Feel free to create a fork texture for extra crisp.
- Bake in the middle of the oven for 45 minutes or until golden.
- Did you love it too? If so, don't forget to tag me on Instagram @TastefullyVikkie so I know you made it!
Disclaimer
*This is an unofficial page and has no affiliation or endorsement from Slimming World. Slimming World's website can be found at https://www.slimmingworld.co.uk/. Any syn values are personal estimates and not verified by Slimming World.
Julie
Could you advise me what Red Wine Stockpot is, please? I am inOz.