Dinner - My Life

Honey Pumpkin + Thyme Scone Shepard’s Pie

June 9, 2016

Honey Pumpkin + Thyme Scone Shepards Pie | erin made this-8Um, OK. Long time between drinks guys! 

In fact, the drinks have been less and less around here lately. And when drinks are on, I just really come here and drink then leave (then probably drink some more), then you guys come and have a drink and I never come back to join you. Sorry about that. 

Metaphor getting a bit too much? Again, Sorry. 

I wish I could say that I am SUPER busy with 17 amazing projects and have no time for blogging, but that would not be true. So, in the spirit of being brave like Brène, I am getting real with you.

My dad is sick. He has had incurable cancer for almost three years now, but his condition has recently progressed. This has taken a significant amount of emotional energy, leaving me with nothing left to give here. I wish I knew what was going to happen and when I will be back to blogging more regularly, but I don’t. 

So for now, I have decided to ease off the expectations I have myself and this blog, and pop in when I truly have the energy. This will leave me with more time to spend doing things that make my heart smile. Things like cooking nourishing food, baking loaves of sourdough, watching Gossip Girl from the start, walking, hanging with my besties, practicing self care as best as I can, reading inspiring words {like this} about grief and loss and most importantly, connecting with my dad and my family. 

Today, I am here to share with you some of that nourishing food I’ve been cooking. I didn’t really think the comfort level of Shepard’s Pie could be raised, but I am pretty sure replacing mashed potato with pumpkin scones comes damn close.

These easy pumpkin scones are sweetened with a little honey and studded with some earthy thyme. They are then placed on top of the rich lamb filling and baked until they’re soft and fluffy. Basically this is what a winter’s afternoon with family/friends/wine is asking for. Do it.

Erin xHoney Pumpkin + Thyme Scone Shepards Pie | erin made this-1 Honey Pumpkin + Thyme Scone Shepards Pie | erin made this-2
Honey Pumpkin + Thyme Scone Shepards Pie | erin made this-4Honey Pumpkin + Thyme Scone Shepards Pie | erin made this-5

Honey Pumpkin + Thyme Scone Shepard's Pie
Serves 4
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
FOR THE PIE FILLING
  1. 500g lamb mince
  2. 1 large carrot, diced
  3. 1 onion, diced
  4. 2 celery stalks, diced
  5. 2 sprigs of thyme
  6. 1 clove of garlic, crushed
  7. 1 tbsp tomato paste
  8. 1 tbsp Worcestershire sauce
  9. 1 cup beef stock
  10. 1 cup water
  11. 1/2 cup passata
  12. 2 tbsp olive oil
  13. 1 tsp salt
  14. 1 tsp pepper
FOR THE SCONES
  1. 300g self raising flour
  2. 2 tsp fresh thyme leaves
  3. 2 tsp honey
  4. 2/3 cup pureed pumpkin
  5. 1/2-3/4 cup heavy cream
  6. 1 tsp salt
TO MAKE THE FILLING
  1. Heat the oil in an oven safe, shallow casserole dish or french pan.
  2. Sauté the onion, garlic, carrot, celery, thyme, salt and pepper over a medium heat until soft.
  3. Add the lamb mince and increase the heat to high. Cook, while breaking apart with a wooden spoon, until brown.
  4. Add the tomato paste and Worcestershire and continue to cook for 1 minute.
  5. Add the stock, water and passata and reduce to a low heat to simmer while you prepare the scones.
TO MAKE THE SCONES
  1. Preheat the oven to 200 degrees Celsius.
  2. Place the flour, salt, pumpkin, thyme and honey in a large mixing bowl.
  3. Add 1/2 cup of cream to the bowl and mix gently with a butter knife, being careful not to overwork the dough.
  4. If the dough needs it, add the remaining 1/4 cup of cream. (The liquid in the pumpkin can vary, hence why you need to add the cream gradually).
  5. Form the dough out on the bench and flatten to 2cm thick with your hands.
  6. Cut out 12 scones using a round 5cm cutter then place on top of the pie filling, that is still quite wet (it will continue to evaporate and thicken in the oven).
  7. Bake for 20 minutes or until the scones are brown.
Notes
  1. If you don't have an oven safe pan, transfer the pie filling to a lasagne dish then top with the scones.
erin made this http://erinmadethis.com/
Honey Pumpkin + Thyme Scone Shepards Pie | erin made this-1-2

13 thoughts on “Honey Pumpkin + Thyme Scone Shepard’s Pie

  1. merilyn

    sorry about your dad erin.
    I can relate, as my mother had cancer and the deterioration of life is an awful trial for the sufferer and it is also draining for love ones! as one doesn’t want it all to be happening!
    there were some very special times too! … very emotionally loaded!
    your food looks amazing as usual hun!
    look after yourself! much love m:)X

    Reply
    1. erinmadethis Post author

      Thanks Merilyn. You have described it so well. Such a time of sadness and love. I really appreciate your words xxx

      Reply
  2. Maxine

    Hi Erin,

    I found your blog through Frankie a few weeks ago, which led me to this recipe & the beautiful words that went with it. Cancer is a mountain of bull crap, isn’t it. At the time, my dad was in his final weeks of bone marrow cancer and pulmonary fibrosis, and I made this to comfort myself. Not only was it delicious, but came from someone in a similar heart space as me.

    He has since passed away, and I’m glad I froze some, to have when we just couldn’t be bothered to cook and needed an food-hug.

    Reply

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