A warming autumn healthy family meal of lamb shepherd's pie with a pumpkin and potato topping.
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!