adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beef, potato and pumpkin bake
0 Likes
Prep Time:
15 minutes
Cook Time:
85 minutes
Total Time:
100 minutes
Try these tasty individual mince pies with a pumpkin and potato mash topping.
Ingredients:
  • 75.08 gm olive oil
  • 750g minced beef
  • 1 brown onion, finely chopped
  • 2 carrots, trimmed, peeled, grated
  • 1 celery stick, finely chopped
  • 1 bay leaf
  • 91.58 gm tomato paste
  • 24.40 gm Worcestershire sauce
  • 255.00 gm beef stock
  • 750g potatoes, peeled, chopped
  • 650g butternut pumpkin, peeled, deseeded, diced
  • 90g butter
Instructions:
  • In a saucepan over high heat, heat 2 tablespoons of oil until sizzling. Add in the mince and cook, stirring occasionally, for 10 minutes until beautifully browned. Transfer the cooked mince to a plate.
  • Lower the heat to medium and drizzle in the remaining 2 tablespoons of oil in a saucepan. Add onion, carrots, celery, bay leaf, salt, and pepper. Sauté while stirring frequently for 5 minutes.
  • Mix in the paste, sauce, stock, and mince until well combined. Bring the mixture to a boil, then cover and let it simmer over low heat for 30 minutes, stirring occasionally. Discard the bay leaf. Divide the mixture into 4 ovenproof dishes with a capacity of 2 cups each and place them on a baking tray.
  • Preheat the oven to 180°C. Boil the potatoes and pumpkin in salted water until tender, about 10 minutes. Drain and return them to the saucepan over low heat, shaking for 1 minute until excess water evaporates. Remove from heat and mash with 60g of butter, salt, and pepper.
  • Cover the mince mixture with the mashed potatoes, then dot with the remaining 30g of butter. Bake for 30 minutes or until golden brown. Serve and enjoy.

Similar Recipes