Beef And Pumpkin Moussaka

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Good for the soul, good for the body, good for the Greeks - this savoury baked pie with white sauce topping, strikes a balance between winter warmer and satisfying superfood for no-fuss weeknights.

The ingredient of Beef And Pumpkin Moussaka

• 2 tablespoons olive oil
• 1 onion chopped
• 3 garlic cloves chopped
• 1 2 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon dried chilli flakes
• 1 teaspoon 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
• red chilli chopped to serve
• oregano chopped to serve
• green salad to serve
• 75g unsalted butter
• 1 3 cup 75g plain flour
• 600ml milk
• 1 cup 80g grated parmesan
• 1 2 teaspoons ground cumin

The Instruction of beef and pumpkin moussaka

• preheat oven to 200c heat oil in a pan over medium heat cook onion stirring for 3 4 minutes until softened add garlic spices and dried oregano and cook for 1 2 minutes until fragrant add beef and cook stirring for 6 8 minutes until browned add all remaining ingredients and bring to a simmer cook for a further 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 1 minute then gradually whisk in milk bring to the boil then reduce heat to medium cook stirring for 5 minutes or until thickened stir through parmesan and cumin remove from heat
• divide beef among four 2 cup 500ml baking dishes pressing mixture down top with white sauce then bake for 25 minutes or until golden stand for 10 minutes top with oregano and chilli serve with salad

Nutritions of Beef And Pumpkin Moussaka

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