Cottage pie with cheesy pumpkin mash

In partnership with Mainland

Who doesn’t love a cottage pie in the midst of winter? Sweet pumpkin makes a colourful change from a potato topping.

Prep time – 15mins

Cooking time – 20 mins

Serves 2

Ingredients:

2 tablespoons	olive oil
450-500g	beef mince
1 onion,	chopped
1 celery stick,	chopped
2 medium carrots,	peeled and chopped
½ cup	red wine (optional)
2 tablespoons	tomato paste
1 teaspoon	salt
500mls	beef stock
2 teaspoons	fresh thyme, chopped
2 teaspoons	cornflour mixed with 2 tablespoons water into a slurry
900g pumpkin,	peeled, seeds removed and cut into chunks
25g	butter
150g (approx 2 cups grated)	Mainland grated Tasty Light
80g (approx 1 cup)	Mainland grated mozzarella

Method:

1. Heat the oil in a large saucepan; add the mince and brown, breaking up the mince with a wooden spoon to remove any lumps, around 5-7 minutes. Add the onion, celery, and carrots and cook for another 5 minutes.
2. Add the wine (if using) and tomato paste and stir well. Add the salt, beef stock and thyme. Bring up to a simmer and cook for 25 minutes, then add the cornflour slurry and stir until thickened. Set aside to cool in baking dish.
3. Steam, boil or microwave the pumpkin pieces until tender. Drain well then mash with the butter. Allow to cool then mix with the ¾ of the Tasty Light cheese. Add salt and pepper to taste.
4. Preheat the oven to 180°C.
5. Scatter the mozzarella over the beef then top with pumpkin and rough it up with a fork. Scatter over the remaining Tasty Light and put into the oven. Cook for 35-40 minutes until bubbling.

The Mainland Special Reserve range is available at supermarkets and retailers nationwide. For this and more Mainland recipes to make and share, head to nzherald.co.nz/eatwell