35 mins
All Year

Pumpkin & Mushroom is a combo you never knew you’d love until now! Say hello to our Pumpkin & Mushroom Cottage Pie – a spin on the classic meat and Potato cottage pie.


  1. To prepare the pumpkin mash, steam the pumpkin until tender, then drain. Mash the pumpkin and butter in a large bowl until smooth, then season with salt and pepper.
  2. Preheat grill to a high heat. Heat 2 tsp olive oil in a large non-stick pan over a medium heat. Cook onion for around 5 mins, stirring occasionally, until softened.
  3. Add the remaining oil to the pan, then toss in the mushrooms and cook, stirring occasionally, for 5 mins or until softened and caramelised.
  4. Stir in the black beans, kidney beans, diced tomatoes, paprika, garlic powder and ½ cup water. Bring mixture to the boil, stirring occasionally. Once boiling, reduce heat to medium and allow to simmer uncovered, for 3-5 mins, stirring, until the sauce has thickened. Season to taste with salt and pepper.
  5. Transfer mixture to a shallow 2L capacity ovenproof baking dish.
  6. Top mushroom mixture with the prepared pumpkin mash, then grill for 8 mins or until the mash is starting to turn golden brown. Serve with a side of steamed green vegetables.

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