Curried Pumpkin Beef and Mushroom Pie
“This is an Asian, gluten-free, dairy-free and ketogenic take on the classic cottage pie, incorporating aromatic spices and substituting potato with lowcarb pumpkin with a flavour twist. Be warned: your kitchen will be perfumed when this pie is baking in your oven and after! This pie tastes even more delicious the next day as the flavour becomes infused with more depth overnight.”
Ingredients • 2 tablespoons extra virgin coconut oil • 1 medium yellow onion, chopped • 1 teaspoon cumin • 8 to 10 pieces curry leaves • 2 tablespoons tomato paste • 1 teaspoon cayenne pepper or chilli powder • 2 cups mushrooms ( shiitake, white or Swiss
brown), chopped • 300g minced beef • 1¼ cup beef stock (or any stock) • Salt and pepper to taste
Ingredients for pumpkin mash • 600g pumpkin in chunks, skin removed • 1 teaspoon sea salt • 2 cloves garlic, skin removed • 1 teaspoon curry powder (Stephanie uses Japanese
curry powder) • 1 tablespoon extra virgin coconut oil • 1 tablespoon toasted pumpkin seeds
Instructions 1. Preheat oven to 180 degrees Celsius. 2. Heat up coconut oil in a pan on medium fire. Add cumin, and temper it for about a minute until you smell the aroma and it’s slightly browned. Add curry leaves and chopped onions, and fry until onions are softened and browned. 3. Add mushrooms and fry until moisture is released. Add the minced beef and break it up with your ladle as you stir-fry with the onion and mushroom mixture. 4. Add beef stock, tomato paste and cayenne powder. Let simmer covered for 15 to 20 minutes; the sauce should thicken to half its portion. Or, take the lid off and simmer for five minutes to thicken. Season with salt and pepper to taste. Remove from heat and let cool. 5. Meanwhile, heat up a pot of water and bring to a boil. Add salt, pumpkin chunks and garlic into the boiling water. Let it simmer for about 10 to 15 minutes until the pumpkin is soft enough to be mashed (test it with a fork). Once cooked, drain water from the pot thoroughly, or use a sieve and place pumpkin and garlic back into the pot. 6. Season the pumpkin with coconut oil and curry powder; using the back of a fork, smash it up. Taste and season with sea salt and pepper accordingly. 7. To assemble the pie, use an 8-inch (20cm) square casserole dish. Place the beef mince at the bottom. Scoop the pumpkin mash on top evenly. Using the back of a fork, even out the mash on the mince. 8. Sprinkle toasted pumpkin seeds on top, and some curry leaves (optional). Bake in the oven for 20 minutes, then remove and serve with a refreshing green salad.