Hash casserole with potato-pumpkin crust

Name: Hash casserole with potato-pumpkin crust
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 kg Hokkaido Pumpkin; 800 g Potatoes; 7-10 Tbsp salt, pepper, sugar, sweet paprika, nutmeg; 2 Carrots; 1 Onion; 1 Garlic clove; 1 TABLESPOON Oil; 500 g mixed mince; 1 TABLESPOON Tomato paste; 500 g strained tomatoes; 300 ml Milk; 50 g + 1 tablespoon butter; 100 g Gruyère cheese (piece); 1 easy go. Tbsp. flour

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

What could be better than a hearty meat casserole? One with a heavenly potato-pumpkin crust and creamy cheese sauce! That's how's done.

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 kg Hokkaido Pumpkin
800 g Potatoes
7-10 Tbsp salt, pepper, sugar, sweet paprika, nutmeg
2 Carrots
1 Onion
1 Garlic clove
1 TABLESPOON Oil
500 g mixed mince
1 TABLESPOON Tomato paste
500 g strained tomatoes
300 ml Milk
50 g + 1 tablespoon butter
100 g Gruyère cheese (piece)
1 easy go. Tbsp. flour

Directions

1
Wash the pumpkin and scrape out the seeds and fibres with a spoon. Cut the pumpkin with skin into slices and dice roughly. Peel and wash the potatoes and dice them coarsely. Cover and cook in salted water for about 25 minutes.
2
Peel, wash and finely dice the carrots. Peel and finely chop onion and garlic. Heat oil in a pan. Fry the minced meat in it until crumbly. Fry carrots, onion and garlic for 2-3 minutes. Sweat tomato paste briefly and add strained tomatoes.
3
Season with salt, pepper, 1 pinch of sugar and paprika. Bring to the boil and simmer at low heat for about 5 minutes. Season to taste and fill into an ovenproof dish.
4
Drain the pumpkin mixture. Add 150 ml milk and 50 g butter and mash everything with a potato masher. Season to taste with salt and nutmeg, spread loosely on the mince.
5
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grate cheese finely. Briefly sauté flour in 1 tbsp. hot butter. Deglaze with 150 ml milk and 100 ml water. Bring to the boil and simmer for about 5 minutes.
6
Melt half the cheese in it, season with salt and nutmeg. Pour over the casserole and sprinkle with the rest of the cheese. Bake in a hot oven for 18-20 minutes.