20 October 2010

Pumpkin-Broccoli Mash with Mince

Tuesday night's dinner. An oven-free combination of the squash mince bake and a shepherd's pie. I was planning on putting some fruit in the mince but ended up buying walnuts instead and then not using them. True story!

The mash was too creamy - this could easily be solved by baking the dish after assembling it, but you do what you can without an oven. (I need to stop whining about this and actually BUY one.) And there was too much sauce and not enough meat. Other than that, I liked it!

Curried Mince with Pumpkin-Broccoli Mash
Serves 2

1 pack mince
1 onion
1 garlic clove
Curry powder
Chilli powder
Lemon juice
Orange juice

1/2 a small pumpkin
Vegetable stock
2 handfuls of broccoli florets

Chopped onion and garlic and fried. Added mince and fried until browned. Added hefty amounts of curry and chilli powders, stirred, and added the passata. Left to simmer on a low heat, adding the other ingredients to taste, for about 20 minutes.
Meanwhile, I peeled (with difficulty) the pumpkin and chopped it into bite-sized chunks. Sprinkled vegetable stock over and boiled for ten minutes. Added the broccoli and boiled for a further ten. Drained, added cinnamon, butter, milk and seasoning, and mashed until smooth.
Poured the mince mixture into a bowl and spooned the mash on top. Served.