As the seasons change to autumn why not try this warming dish?
1 medium The Co-operative pumpkin, cut into quarters
2tsp curry powder
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
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.
Preparation time: 30 minutes
Cooking time: 50-55 minutes