Preparation time is 15minutes
Cook time is 1hours 30minutes
Total time is 1hours 45minutes
Serve is for 6 people
Estimated cost per serve is 7.81 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
6
- 1 1/2tablespoons extra virgin olive oil
- 1kilograms beef mince
- 2 brown onions, finely chopped
- 1 carrot, finely chopped
- 4 cloves garlic, crushed
- 2 anchovy fillets, drained, finely chopped
- 2 cups salt-reduced chicken stock
- 400grams canned diced tomatoes
- 1/4 cup tomato paste
- 2tablespoons Worcestershire sauce
- 2tablespoons instant gravy powder
- 600grams Kent pumpkin, cut into 2mm-thick slices
Description
Swap the classic mashed potato topping for silky pumpkin slices in this warming cottage pie recipe. A hearty dinner that's perfect to feed the whole family.
Method
Step 1 of 4
Heat 1 tbs oil in a large saucepan over high heat. Cook mince, breaking up lumps with a wooden spoon, for 8 minutes or until well browned. Drain excess fat. Return pan to heat. Add onion, carrot, garlic and anchovy, then cook, stirring, for 8 minutes or until vegetables have softened.
Step 2 of 4
Add stock, tomatoes, paste and sauce, then bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 25 minutes or until mixture has thickened. Sprinkle over gravy powder and stir to combine. Season.
Step 3 of 4
Meanwhile, preheat oven to 200ºC/180ºC fan-forced.
Step 4 of 4
Transfer beef mixture to an 8-cup capacity 22cm square baking dish. Top with pumpkin. Brush with remaining oil. Bake for 45 minutes or until pumpkin is golden and tender. Serve.
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