This is really just a popular cottage pie recipe to which pumpkin has been added both to the meat base and the potato topping. The pumpkin is adds a delightful orange glow to the dish and enhances the flavour too. For even further flavour, grated cheese can be sprinkled on top before cooking. This is such an easy dish to serve up at a Halloween party.

YOU WILL NEED

1lb (750g) minced beef

1lb (750g) pumpkin flesh, deseeded and peeled

1lb (750g) potatoes peeled and sliced

One onion, peeled and chopped finely

Two sticks of celery – sliced finely n 4oz (100g) mushrooms – sliced finely

One dessertspoon tomato paste

Bay leaf

2oz (50g) butter

¼ pt beef stock

Olive oil

A dash of milk

and freshly- ground black peppercorns to season

METHOD

Preheat oven to 180C/370F/gas mark 4

Cover the base of a frying pan with a little oil, heat and add mince, stir now and again and allow to fry gently until it begins to brown.

 

While the mince is cooking place the potato and half the pumpkin (chopped) into a saucepan with salted water. Bring to the boil, then simmer until potato and pumpkin soften. Drain, add the butter and mash to a soft purée, adding a little milk if needed. Set to one side until assembling the dish.

 

Toss a bayleaf into the meat mix, also the onions, celery, mushrooms and the rest of the pumpkin flesh (chopped), stir and continue frying over a slightly lower heat for about five minutes.

 

Add tomato paste and stock and bring to the boil. Season and remove from the heat. Season if necessary.

 

Remove the bay leaf and spoon the meat mix into an ovenproof baking dish, then top with the potato and pumpkin mash, taking care not to press it down firmly, you are looking for a loose, rustic finish.

 

Bake for about half an hour, or until topping begins to brown.