In partnership with Mainland
Who doesn’t love a cottage pie in the midst of winter? Sweet pumpkin makes a colourful change from a potato topping.
Prep time – 15mins
Cooking time – 20 mins
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Serves 2
Ingredients:
| 2 tablespoons | olive oil |
| 450-500g | beef mince |
| 1 onion, | chopped |
| 1 celery stick, | chopped |
| 2 medium carrots, | peeled and chopped |
| ½ cup | red wine (optional) |
| 2 tablespoons | tomato paste |
| 1 teaspoon | salt |
| 500mls | beef stock |
| 2 teaspoons | fresh thyme, chopped |
| 2 teaspoons | cornflour mixed with 2 tablespoons water into a slurry |
| 900g pumpkin, | peeled, seeds removed and cut into chunks |
| 25g | butter |
| 150g (approx 2 cups grated) | Mainland grated Tasty Light |
| 80g (approx 1 cup) | Mainland grated mozzarella |
Method:
- Heat the oil in a large saucepan; add the mince and brown, breaking up the mince with a wooden spoon to remove any lumps, around 5-7 minutes. Add the onion, celery, and carrots and cook for another 5 minutes.
- Add the wine (if using) and tomato paste and stir well. Add the salt, beef stock and thyme. Bring up to a simmer and cook for 25 minutes, then add the cornflour slurry and stir until thickened. Set aside to cool in baking dish.
- Steam, boil or microwave the pumpkin pieces until tender. Drain well then mash with the butter. Allow to cool then mix with the ¾ of the Tasty Light cheese. Add salt and pepper to taste.
- Preheat the oven to 180°C.
- Scatter the mozzarella over the beef then top with pumpkin and rough it up with a fork. Scatter over the remaining Tasty Light and put into the oven. Cook for 35-40 minutes until bubbling.
The Mainland Special Reserve range is available at supermarkets and retailers nationwide.