Pumpkin mince casserole

Name: Pumpkin mince casserole
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 Onion; 4-5 Stem(s) Thyme; 1 TABLESPOON Olive oil; 750 g mixed mince; 7-10 Tbsp salt and pepper; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp Sugar; 7-10 Tbsp Nutmeg; 1 (approx. 800 g) Hokkaido Pumpkin; 100 g Mountain cheese

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 Onion
4-5 Stem(s) Thyme
1 TABLESPOON Olive oil
750 g mixed mince
7-10 Tbsp salt and pepper
1 can(s) (850 ml) Tomatoes
7-10 Tbsp Sugar
7-10 Tbsp Nutmeg
1 (approx. 800 g) Hokkaido Pumpkin
100 g Mountain cheese

Directions

1
Peel and finely chop the onion. Wash the thyme, dab dry and remove the leaves. Heat the oil in a pan. Fry the minced onion for about 3 minutes until crumbly. Fry the onion briefly. Season with salt, pepper and thyme.
2
Add the tomatoes and juice, bring to the boil and chop a little. Season with salt, pepper, 1 pinch of sugar and nutmeg.
3
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Wash and quarter the pumpkin. Scrape out the seeds and fibres. Pumpkin with skin first cut into thin slices, then cut in half crosswise.
4
Put the pumpkin and chopped pumpkin sauce in an ovenproof dish. Bake in a hot oven for 40-45 minutes.
5
Grate cheese finely and sprinkle over the casserole after about 20 minutes baking time. Mashed potatoes taste good with it.