Cur­ried Pump­kin Beef and Mush­room Pie

Serves four

Expat Living (Singapore) - - Wine & Dine - Stephanie Lung-flecker Malaysian (Fol­low her @Foodie.fit.mum for more recipes and fit­ness in­spi­ra­tion!)

“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.

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