Another recipe for my future reference...

Tonight's recipe - Spiced Shepherd's Pie with Pumpkin - found here,  was nice. The spice combination was not overpowering but went well with the mashed pumpkin.   The recipe is too low on the salt, though, and I just used frozen peas instead of silverbeet.  I baked the pumpkin instead of steaming, too, and then mashed it.
 

Ingredients – serves 4

• vegetable or olive oil, for cooking
• 1 onion, chopped
• 500g/18oz minced (ground) lamb
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1/4 teaspoon dried chilli flakes
• 400g/14oz can diced tomatoes
• 1/2 cup chicken stock (preferably salt reduced)
• 2 tbsp tomato paste
• 4 silverbeet leaves, stalks removed and leaves shredded
• 1kg butternut pumpkin, coarsely chopped
• 1 cup grated cheese
• black pepper, to season

Method:

• Heat a little oil in a non-stick frying pan and cook the onion over a medium heat for 3-5 minutes or until softened.
• Add the minced lamb to the pan and cook, stirring to break up lumps, until browned.
• Add the ground coriander, cumin, cinnamon and chilli flakes to the pan and cook for 2 minutes.
• Stir in the tomatoes, stock and tomato paste and simmer for 10 minutes.
• Heat the oven to 200C/180C fan forced/390F.
• Meanwhile, cook the pumpkin in a large pan of boiling water for approximately 8 minutes or until tender. Drain and then mash the pumpkin in the pan.
• Add the shredded silverbeet to the lamb, stir and cook for a further 5 minutes.
• Place the lamb in an ovenproof dish.
• Top with the mashed pumpkin and spread to cover the lamb.
• Sprinkle over the grated cheese and pepper.
• Bake for 20-25 minutes or until the cheese is golden and bubbly.