Diet Phases

Shepherds pie stuffed pumpkin

Surely it can't taste this good using only dukan allowed ingredients ? And it's so filling!
Home » Recipes » Shepherds pie stuffed pumpkin

Recipe Details

Estimated time:
35 Clock icon

Servings: 2


 500g Lean minced meat1
 Any allowed veggiesAs much as you like
 Butternut Pumpkin1 medium
 fat free ricotta cheeseA couple of dollops
 Minced Garlic1 tsp
 Mixed herbsTo your liking
 Salt reduced can of diced tomatoes 400mg
 Salt reduced taco seasoning1 packet



Preheat oven to 150 degrees.


Remove seeds and create an extra pocket in halved pumpkin.


Place on baking paper and pre roast in oven for around 25 mins.


Place minced garlic, diced onion and mince in a pan and brown.


Par boil veggies (cut to bite sized pieces) in water.


Once mince is brown, add packet of taco seasoning and can of tomatoes .


Bring to the boil, add mixed herbs, salt 'n' pepper(to taste) and par boiled veggies.


Bring to simmer too reduce sauce.
Once reduced, remove pumpkin from oven and fill with mince mixture.


Top with a few dollops of fat free ricotta cheese.


Place back in oven and slow cook on medium heat until pumpkin is cooked through.


Ideally dairy products should be 0% fat, but up to 2% is allowed as long as it has no added sugar.

Dairy should also be kept down to a total of 1kg per day.


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