Try our delicious spin on a family favourite; underneath a crust of quinoa flakes and a layer of carb-conscious gem squash mash lies succulent lamb mince in a spicy tomato sauce. The pinnacle of cosy and nourishing comfort food!
Homey Shepherd’s Pie
Homey Shepherd’s Pie
with gem squash mash & quinoa flakes
Hands on Time: 15 - 30 minutes
Overall Time: 45 - 60 minutes
Ingredients:
- BIO XXI Quinoa Flakes
- Cooked Chopped Tomato
- Flaked Almonds
- Free-range Lamb Mince
- Fresh Parsley
- Garlic Clove
- Garlic Cloves
- Gem Squash
- Green Leaves
- Italian-style Hard Cheese
- Medium Curry Powder
- Onion
- Onions
- Peas
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Butter (optional)
GEM MASH
Preheat the oven to 200°C. Place the gem squash in a pot. Fully submerge in water, place over high heat, and bring to the boil. Cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot and cut in half. Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Add a small knob of butter or a drizzle of oil and season. Mash with a fork until the flesh is smooth. Return to the pot and cover to keep warm.
FRAGRANT FILLING
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 2-3 minutes until soft, shifting occasionally. Add the mince and work quickly to break it up. Caramelise for 4-5 minutes until browned, shifting occasionally. Add the grated garlic and the curry powder. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the cooked chopped tomato and 100ml of water. Reduce the heat and simmer for 10-12 minutes until thickened, stirring occasionally. During the final minute, add the peas and ½ the chopped parsley.
NUTS ABOUT ALMONDS
Place the flaked almonds in a pan over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan.
SO KEEN, YA!
Return the pan to medium-high heat. When hot, add the quinoa flakes and toast for 1-2 minutes until lightly browned. Remove from the heat and add the grated cheese and some seasoning. Mix until combined and set aside.
GOLDEN DELICIOUS
When the mince mixture has thickened, season with a sweetener of choice, salt, and pepper. Remove from the heat. Spoon into an ovenproof dish and evenly spread the gem squash mash over the top. Sprinkle over the toasted quinoa flakes mix. Bake in the hot oven for 8-10 minutes until browned – keep a close eye on it to make sure it doesn’t burn!
QUICK SALAD
In a bowl, combine the rinsed green leaves, the toasted almonds, a drizzle of oil, and seasoning.
EAT IT UP!
Plate up a generous helping of the shepard’s pie. Sprinkle over the remaining parsley and side with the fresh salad. Go on, Chef... Indulge!
Gem Squash - 1
Onion - 1
Free-range Lamb Mince - 150g
Garlic Clove - 1
Medium Curry Powder - 10ml
Cooked Chopped Tomato - 100g
Peas - 50g
Fresh Parsley - 4g
Flaked Almonds - 10g
BIO XXI Quinoa Flakes - 15ml
Italian-style Hard Cheese - 20g
Green Leaves - 20g
GEM MASH
Preheat the oven to 200°C. Place the gem squash in a pot. Fully submerge in water, place over high heat, and bring to the boil. Cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot and cut in half. Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Add a small knob of butter or a drizzle of oil and season. Mash with a fork until the flesh is smooth. Return to the pot and cover to keep warm.
FRAGRANT FILLING
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the mince and work quickly to break it up. Caramelise for 4-5 minutes until browned, shifting occasionally. Add the grated garlic and the curry powder. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the cooked chopped tomato and 200ml of water. Reduce the heat and simmer for 10-12 minutes until thickened, stirring occasionally. During the final minute, add the peas and ½ the chopped parsley.
NUTS ABOUT ALMONDS
Place the flaked almonds in a pan over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan.
SO KEEN, YA!
Return the pan to medium-high heat. When hot, add the quinoa flakes and toast for 1-2 minutes until lightly browned. Remove from the heat and add the grated cheese and some seasoning. Mix until combined and set aside.
GOLDEN DELICIOUS
When the mince mixture has thickened, season with a sweetener of choice, salt, and pepper. Remove from the heat. Spoon into an ovenproof dish and evenly spread the gem squash mash over the top. Sprinkle over the toasted quinoa flakes mix. Bake in the hot oven for 8-10 minutes until browned – keep a close eye on it to make sure it doesn’t burn!
QUICK SALAD
In a bowl, combine the rinsed green leaves, the toasted almonds, a drizzle of oil, and seasoning.
EAT IT UP!
Plate up a generous helping of the shepard’s pie. Sprinkle over the remaining parsley and side with the fresh salad. Go on, Chef... Indulge!
Gem Squash - 2
Onion - 1
Free-range Lamb Mince - 300g
Garlic Cloves - 2
Medium Curry Powder - 20ml
Cooked Chopped Tomato - 200g
Peas - 100g
Fresh Parsley - 8g
Flaked Almonds - 20g
BIO XXI Quinoa Flakes - 30ml
Italian-style Hard Cheese - 40g
Green Leaves - 40g
GEM MASH
Preheat the oven to 200°C. Place the gem squash in a pot. Fully submerge in water, place over high heat, and bring to the boil. Cook for 25-30 minutes until easily pierced through with a knife. Remove from the pot and cut in half. Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Add a small knob of butter or a drizzle of oil and season. Mash with a fork until the flesh is smooth. Return to the pot and cover to keep warm.
FRAGRANT FILLING
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 3-4 minutes until soft, shifting occasionally. Add the mince and work quickly to break it up. Caramelise for 4-5 minutes until browned, shifting occasionally. Add the grated garlic and the curry powder. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the cooked chopped tomato and 300ml of water. Reduce the heat and simmer for 12-15 minutes until thickened, stirring occasionally. During the final minute, add the peas and ½ the chopped parsley.
NUTS ABOUT ALMONDS
Place the flaked almonds in a pan over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan.
SO KEEN, YA!
Return the pan to medium-high heat. When hot, add the quinoa flakes and toast for 1-2 minutes until lightly browned. Remove from the heat and add the grated cheese and some seasoning. Mix until combined and set aside.
GOLDEN DELICIOUS
When the mince mixture has thickened, season with a sweetener of choice, salt, and pepper. Remove from the heat. Spoon into an ovenproof dish and evenly spread the gem squash mash over the top. Sprinkle over the toasted quinoa flakes mix. Bake in the hot oven for 10-12 minutes until browned – keep a close eye on it to make sure it doesn’t burn!
QUICK SALAD
In a bowl, combine the rinsed green leaves, the toasted almonds, a drizzle of oil, and seasoning.
EAT IT UP!
Plate up a generous helping of the shepard’s pie. Sprinkle over the remaining parsley and side with the fresh salad. Go on, Chef... Indulge!
Gem Squash - 3
Onions - 2
Free-range Lamb Mince - 450g
Garlic Cloves - 3
Medium Curry Powder - 30ml
Cooked Chopped Tomato - 300g
Peas - 150g
Fresh Parsley - 12g
Flaked Almonds - 30g
BIO XXI Quinoa Flakes - 45ml
Italian-style Hard Cheese - 60g
Green Leaves - 60g
GEM MASH
Preheat the oven to 200°C. Place the gem squash in a pot. Fully submerge in water, place over high heat, and bring to the boil. Cook for 25-30 minutes until easily pierced through with a knife. Remove from the pot and cut in half. Scoop out the seeds and discard, then scoop out the flesh and place in a bowl. Add a small knob of butter or a drizzle of oil and season. Mash with a fork until the flesh is smooth. Return to the pot and cover to keep warm.
FRAGRANT FILLING
Place a pan over medium-high heat with a drizzle of oil. When hot, add the diced onion and fry for 5-6 minutes until soft, shifting occasionally. Add the mince and work quickly to break it up. Caramelise for 4-5 minutes until browned, shifting occasionally. Add the grated garlic and the curry powder. Fry for 1-2 minutes until fragrant, shifting constantly. Pour in the cooked chopped tomato and 400ml of water. Reduce the heat and simmer for 12-15 minutes until thickened, stirring occasionally. During the final minute, add the peas and ½ the chopped parsley.
NUTS ABOUT ALMONDS
Place the flaked almonds in a pan over medium heat. Toast for 3-5 minutes until golden, shifting occasionally. Remove from the pan.
SO KEEN, YA!
Return the pan to medium-high heat. When hot, add the quinoa flakes and toast for 1-2 minutes until lightly browned. Remove from the heat and add the grated cheese and some seasoning. Mix until combined and set aside.
GOLDEN DELICIOUS
When the mince mixture has thickened, season with a sweetener of choice, salt, and pepper. Remove from the heat. Spoon into an ovenproof dish and evenly spread the gem squash mash over the top. Sprinkle over the toasted quinoa flakes mix. Bake in the hot oven for 10-12 minutes until browned – keep a close eye on it to make sure it doesn’t burn!
QUICK SALAD
In a bowl, combine the rinsed green leaves, the toasted almonds, a drizzle of oil, and seasoning.
EAT IT UP!
Plate up a generous helping of the shepard’s pie. Sprinkle over the remaining parsley and side with the fresh salad. Go on, Chef... Indulge!
Gem Squash - 4
Onions - 2
Free-range Lamb Mince - 600g
Garlic Cloves - 4
Medium Curry Powder - 40ml
Cooked Chopped Tomato - 400g
Peas - 200g
Fresh Parsley - 15g
Flaked Almonds - 40g
BIO XXI Quinoa Flakes - 60ml
Italian-style Hard Cheese - 80g
Green Leaves - 80g
Woolies Products in this dish
