Lamb & Pumpkin Pie

Prep Time: 20 mins Cook Time: 55 mins

INGREDIENTS

1 tbsp olive oil
1 brown onion, coarsely chopped
1 garlic clove, crushed
3 tsp ground coriander
1 tsp ground cumin
1 tsp ground cinnamon
1/4 tsp ground chilli
500g lamb mince
400g can diced tomatoes
125ml (1/2 cup) Chicken Stock
2 tbsp tomato paste
1.5kg butternut pumpkin, peeled, deseeded, coarsely chopped
80g (1 cup) grated cheddar
2 tbsp pine nuts

 

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DIRECTIONS

STEP 1: Heat the oil in a large non-stick frying pan over medium heat. Add the onion and cook, stirring occasionally, for 6 minutes or until the onion is soft. Add the garlic, ground coriander, cumin, cinnamon and chilli and cook, stirring, for 1 minute or until aromatic.

STEP 2: Increase heat to high. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Stir in the tomato, stock and tomato paste. Reduce heat to medium and simmer for 15 minutes.

STEP 3: Meanwhile, cook the pumpkin in a steamer basket over a saucepan of simmering water for 8 minutes or until tender. Transfer to a heatproof bowl. Use a fork to mash until smooth.

STEP 4: Preheat oven to 200°C. Divide the mince mixture among four 500ml (2-cup) capacity ovenproof dishes. Spoon the pumpkin evenly over the mince mixture and use the back of a spoon to spread. Sprinkle with the cheddar and pine nuts.

STEP 5: Bake in oven for 20-25 minutes or until the cheddar is golden and the pine nuts are toasted. Set aside for 5 minutes to cool slightly. Serve.