Vegetable Shepherd's Pie with Kūmara & Cheese Topping
Enjoy a cosy, wholesome dinner with our Vegetable Shepherd's Pie. Sweet kūmara, seasonal veggies, and chickpeas are topped with melted cheese. Ideal for family dinners or a comforting solo meal.
Ingredients
- 2 orange kūmara, peeled
- 1 onions, diced
- 1 carrot, grated
- 1 parsnip, grated
- 300 grams pumpkin, diced
- 2 teaspoons curry powder
- 1 can diced tomatoes
- 1 can chickpeas
- 1 teaspoons balsamic vinegar
- 1 teaspoons thyme
- 2 cloves garlic, crushed
- 1 cup tasty cheese, grated
- 1 tablespoons butter
- 1 pinch salt
- 2 tablespoons olive oil
- 1/2 cup water
- 1 pinch pepper
- 2 orange kūmara, peeled
- 1 onions, diced
- 1 carrot, grated
- 1 parsnip, grated
- 300 grams pumpkin, diced
- 2 teaspoons curry powder
- 1 can diced tomatoes
- 1 can chickpeas
- 1 teaspoons balsamic vinegar
- 1 teaspoons thyme
- 2 cloves garlic, crushed
- 1 cup tasty cheese, grated
- 1 tablespoons butter
- 1 pinch salt
- 2 tablespoons olive oil
- 1/2 cup water
- 1 pinch pepper
- Step 1 of 5Preheat an oven to 180°C (fan-forced 160°C).
- Step 2 of 5Dice the kūmara and place into a pot. Cover with water and bring to a boil for 15 minutes, or until the kūmara is softened. Drain, add the butter, season with salt and pepper and mash. Set aside.
- Step 3 of 5In a large pot, heat the oil. Add the onion, garlic and cook for 3 or 4 minutes to soften. Add the carrot, parsnip, pumpkin and cook for approximately 10 minutes. Stir through the curry powder, tomatoes, chickpeas, water and balsamic vinegar cooking until the vegetables are soft when poked with a fork. Season with salt and pepper.
- Step 4 of 5Spoon the mixture into an ovenproof baking dish. Spread the mashed kūmara on top, then sprinkle over the cheese.
- Step 5 of 5Place the dish in the oven and cook for 30 minutes, or until the cheese is golden. Garnish with thyme before serving.
Method
- Step 1 of 5Preheat an oven to 180°C (fan-forced 160°C).
- Step 2 of 5Dice the kūmara and place into a pot. Cover with water and bring to a boil for 15 minutes, or until the kūmara is softened. Drain, add the butter, season with salt and pepper and mash. Set aside.
- Step 3 of 5In a large pot, heat the oil. Add the onion, garlic and cook for 3 or 4 minutes to soften. Add the carrot, parsnip, pumpkin and cook for approximately 10 minutes. Stir through the curry powder, tomatoes, chickpeas, water and balsamic vinegar cooking until the vegetables are soft when poked with a fork. Season with salt and pepper.
- Step 4 of 5Spoon the mixture into an ovenproof baking dish. Spread the mashed kūmara on top, then sprinkle over the cheese.
- Step 5 of 5Place the dish in the oven and cook for 30 minutes, or until the cheese is golden. Garnish with thyme before serving.
Nutrition per serving
1271 Kilojoules
Protein12 grams
Fat15 grams
Carbs28 grams
Sugars15 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5Preheat an oven to 180°C (fan-forced 160°C).
- Step 2 of 5Dice the kūmara and place into a pot. Cover with water and bring to a boil for 15 minutes, or until the kūmara is softened. Drain, add the butter, season with salt and pepper and mash. Set aside.
- Step 3 of 5In a large pot, heat the oil. Add the onion, garlic and cook for 3 or 4 minutes to soften. Add the carrot, parsnip, pumpkin and cook for approximately 10 minutes. Stir through the curry powder, tomatoes, chickpeas, water and balsamic vinegar cooking until the vegetables are soft when poked with a fork. Season with salt and pepper.
- Step 4 of 5Spoon the mixture into an ovenproof baking dish. Spread the mashed kūmara on top, then sprinkle over the cheese.
- Step 5 of 5Place the dish in the oven and cook for 30 minutes, or until the cheese is golden. Garnish with thyme before serving.