20 October 2013

Pumpkin Pie with a Twist

My obsession with pumpkin is totally out of control during October, but it's so versatile, tasty and a lovely bright colour. After making my pumpkin loaf (see it here) I had some left over pumpkin but I didn't fancy another sweet pumpkin food so instead of a traditional pumpkin pie, I decided to make a beef, potato and pumpkin pie.
Here's what you need:
  • 300g minced beef
  • 1 x onion
  • 3 x carrots
  • 2 x bay leaves
  • Tomato purée
  • 1 x cup or beef stock
  • 250g peeled potatoes
  • 200g peeled pumpkin
  • 1 x knob of butter
First you need to dice the pumpkin and potatoes and boil them in some seasoned water. In a frying pan cook the mince until brown then scoop it out and leave on a plate, try to leave as much a the beef juices in the frying pan because now you're going to cook the chopped onions and carrots for about 5 minutes, add the bay leaves and whack the mince back in. Heat and stir this little mix until the mince is warm again then add a cup of beef stock. Finding a good gluten free beef stock can be troublesome but, fear not, Knorr stock cubes are totally gluten free! Now, add a good squidge of tomato purée, it really isn't too important how much and simmer for 30 minutes, just be careful not to let the bottom stick and burn so stir it every now and again.

Now you're ready to assemble your pie, you can either do one large or individual pies, my ramekins are pretty small so I made three scrummy little pies. Add the mince filling to your ramekins or pie dish, mash the pumpkin and potato with some salt, pepper and a knob of butter and smother it over your mince then bake until golden at 180c.

Serve with peas or in fact any vegetable you love.

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