Beef and Pumpkin Pie?
with side saladCalorieën
:
796 kcalEiwit
:
31.8g eiwitBereidingstijd
:
45 minutenDifficulty
:
MakkelijkExtra groente
Allergenen:
- Melk (inclusief lactose)
- Selderij
- Soja
- Gluten
- Ei
- Mosterd
- Kan sporen van allergenen bevatten
Gemaakt in een fabriek waar eieren, melk, vis, pinda's, sesam, schaaldieren, soja, noten en tarwe worden verwerkt.
Ingredienten
Hoeveelheden
¼ stuk(s)
Flespompoen
½ stuk(s)
Ui
½ stuk(s)
Knoflookteen
200 gram
Aardappelen
2 gram
Hello Provence
100 gram
Rundergehakt met Italiaanse kruiden
(Kan bevatten: Selderij, Soja, Gluten, Ei, Mosterd)
¼
Tomatenpuree
25 gram
Geraspte Goudse kaas
(Bevat: Melk (inclusief lactose))
40 gram
Mesclun
Zelf toevoegen
½ el
[Plantaardige] roomboter
½ el
Olijfolie
½ tl
Suiker
½ el
Extra vierge olijfolie
½ tl
Wittewijnazijn
[Plantaardige] melk
naar smaak
Peper en zout
Benodigdheden
•Pan
•Aardappelstamper
•Koekenpan
•Ovenschaal
•Saladekom
Instructies
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.
