Lightly spiced cottage pie
Serves: 4
Preparation: 30 minutes
Cooking Time: 50-55 minutes
Ingredients
- 1 medium The Co-operative pumpkin, cut into quarters
- 2tsp curry powder
- 1tsp cumin
- 1tbsp olive oil
- 300g lean minced beef
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 leek, finely chopped
- 100g frozen peas
- 1 tin of chopped tomatoes
- 10ml Worcestershire sauce
- 1tbsp tomato puree
- 200ml beef stock made from concentrate cube
- 1tsp thyme
Method
- Pre-heat the oven to 200°C / gas 6. Place the pumpkin onto a roasting tray, drizzle over a little olive oil, season to taste and cook until soft and golden, then cool.
- Meanwhile, heat the olive oil in a large frying pan and cook the lean minced beef until browned then remove from the pan. In the same pan fry the onions and leek until soft. Add the mince back to the pan with the garlic and thyme, fry for 2 minutes.
- Now add the tin tomatoes, Worcestershire sauce and beef stock and simmer for 25 minutes. Now add the tomato puree and frozen peas and stir, season to taste and transfer to small ovenproof dish. Take your cooled, roasted pumpkin and with a spoon, scoop the flesh into a bowl then mash with a fork. Mix in the curry powder and cumin, spread the pumpkin over the minced beef and bake in a pre-heated oven at 190°C / gas 5 for 20-25 minutes.
