Shepherd’s pie

Preheat oven to 200°C fan forced. Grease 4 x 11/2cup capacity oven proof ramekins. Heat oil in a saucepan over medium heat. Add onion, cook, stirring 3 for minutes until soft. Add paprika and cumin, cook, stirring for 30 seconds until aromatic.

Increase heat to high, add the mince, cook, stirring with a wooden spoon for 4 minutes until browned. Stir in the tomatoes and stock. Bring to a simmer. Add carrots, simmer, uncovered for 10-15 minutes until thickened but still saucy. Season.

Meanwhile, cover the peas with boiling water, stand 1 minute. Drain. Transfer to a plate, roughly mash with a fork. Place the pumpkin onto a microwave-safe plate in a single layer. Cover with damp paper towel. Microwave 4-5 minutes or until just tender. Drain well. Add the peas. Spoon the mince evenly between ramekins. Top with pumpkin and peas.

Spray with olive oil and season with pepper. Place onto a tray and bake for 15 minutes until top starts to colour around the edges. Serve.

TIP: You can make the Shepherds pie up to the end of step 3 and keep in the fridge, covered for 3 days. If you are making for the family, you can use 1 x 7 cup capacity baking dish. It will take about 20-25 minutes in the oven.