Beef and Pumpkin Pie?
with side salad0.0(0)
Calories
:
796 kcalProtein
:
31.8g proteinTotal
:
45 minutesDifficulty
:
EasyExtra Veggies
Allergens:
- Melk (inclusief lactose)
- Selderij
- Soja
- Gluten
- Ei
- Mosterd
- May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
¼ piece
Butternut squash
½ piece
Onion
½ piece
Garlic
200 g
Potatoes
2 g
Hello Provence
100 g
Beef mince with Italian seasoning
(May be present: Selderij, Soja, Gluten, Ei, Mosterd)
¼
Tomato paste
25 g
Grated Gouda
(Contains: Melk (inclusief lactose))
40 g
Mesclun
Not included in your delivery
½ tablespoon
[Plant-based] butter
½ tablespoon
Olive oil
½ teaspoon
Sugar
½ tablespoon
Extra virgin olive oil
½ teaspoon
White wine vinegar
[Plant-based] milk
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3328 kJ
Calories796 kcal
Fat41.9 g
Saturated Fat17.8 g
Carbohydrate73 g
Sugar14 g
Dietary Fiber10.1 g
Protein31.8 g
Salt2 g
Trans Fat0.5 g
Potassium1207.3 mg
Calcium82.5 mg
Iron80.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Potato Masher
•Tall-Sided Pan
•Oven Dish
•Salad Bowl
Cooking Steps
1
- Preheat the oven to 220°C.
- Peel the indicated amount of pumpkin with a sharp knife or peeler. Scoop out the seeds and the stringy part of the flesh.
- Chop the onion. Crush or mince the garlic.
- Peel and dice the potatoes into small cubes.
Did you know... just 200g of pumpkin provides half of the RDA of vitamin A, which boosts our vision in poorly lit conditions or at night. It's also good for skin, hair and nails.
2
- Transfer the potatoes and butternut squash to a pot or saucepan and submerge with water, then boil for 15 - 17 minutes, then drain and add back to the pot.
- Mash the potatoes and butternut squash with a knob of butter, the Hello Provence and a splash of milk as preferred. Season with salt and pepper.
3
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Fry the onion for 1 - 2 minutes.
- Add the beef mince, the tomato puree, sugar and garlic. Fry for 3 - 4 minutes, or until the meat is browned.
- Season with salt and pepper, then deglaze with 1 - 2 tbps per person.
4
- Transfer the beef filling to an oven dish.
- Spread the pumpkin puree on top and sprinkle with the cheese.
- Bake in the oven for 8 - 10 minutes, or until the cheese has turned golden brown.
5
- In a salad bowl, combine the white wine vinegar with the extra virgin olive oil. Seasn with salt and pepper to taste.
- Shortly before serving, add the salad and mix well to combine.
6
- Serve the pie on plates. Serve the salad alongside.
