INGREDIENTS
- canola oil spray
- half of a medium brown onion, finely chopped
- 500g beef/pork mince
- dried oregano
- 2 teaspoons crushed garlic
- 1 large jar tomato passata
- 1 cup water
- half head of cauliflower, chopped
- half bunch broccoli, chopped
- 2 carrots, diced
- 2 stalks of celery, diced
- 1 zucchini, grated
- 2 cups pumpkin, peeled and chopped
- 1 tablespoon butter
- salt and pepper
- 1 – 2 handfuls of mozzarella cheese
METHOD: Spray medium heavy based saucepan with oil and heat to medium. Cook onion till soft then add mince and cook till brown. Add oregano and garlic and stir through. Add tomato passata and use a cup of water to rinse out the jar and add to the saucepan. Add all vegetables, bring to the boil then simmer covered for 20 mins. Meanwhile cook pumpkin in microwave with little water for approx 10 mins or until cooked through. Drain off any excess water and mash with butter, salt and pepper. Turn on griller to 250 degrees. Assemble pie in large lasagna dish by carefully pouring in all of the mince mixture and spreading the pumpkin mash evenly over the top. Sprinkle with cheese and place under the griller and cook until the cheese is melted and golden brown…approx 5 – 10 mins.
Makes 6 – 8 serves.