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Beef and pumpkin moussaka

R255.00

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Beef and pumpkin moussaka – Good for the soul, good for the body. savory baked pie with white sauce topping.

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Beef and pumpkin moussaka – Meals are delivered cooked, simply reheat if needed: 

 

  • Preparation:
  • Preheat oven to 200°C. Heat the oil in a pan over medium heat. Cook onion, stirring, until softened. Garlic, spices and dried oregano, and cook for two minutes until fragrant. Then, beef and cook for five minutes until browned. Add all remaining ingredients and bring to a simmer. Cook for 10-15 minutes until pumpkin is tender. For white sauce, melt butter in a pan over medium-high heat. Add flour and cook, stirring, for one minute, then gradually whisk in milk. Bring to boil, and then reduce heat to medium. Cook until thickened. Stir through parmesan and cumin. Remove from heat. Divide beef among the baking dishes, pressing mixture down. Top with white sauce, and then bake for 25 minutes. Top with oregano and chili. Serve with salad.
Ingredients
  • Mushrooms and pumpkin stand in place of traditional eggplant in this reworked moussaka.
  • 2 tbs olive oil
  • 1 onion, chopped
  • 3 garlic cloves, chopped
  • 1/2 tsp ground cinnamon
  • 1 tsp each ground cumin, dried chilli flakes and dried oregano
  • 500g beef mince
  • 1/2 cup (125ml) red wine
  • 400g can chopped tomatoes
  • 500g butternut pumpkin, cut into 2cm pieces
  • 250g Swiss brown mushrooms, sliced
  • Chopped red chilli, chopped oregano and green salad, to serve
  • Cheese sauce:
  • 75g unsalted butter
  • 1/3 cup (75g) plain flour
  • 600ml milk
  • 1 cup (80g) grated parmesan
  • 1/2 tsp ground cumin

Serving Suggestions:
Serve with crisp green salad, a fresh slaw or garlic bread.

friendly for the soul, satisfying for the body, pleasant for the Greeks – this savory baked pie next white sauce topping, strikes a balance in the company of winter warmer and delightful superfood for no-fuss weeknights. View our catering dishes:

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